Hummus is a spread made from ground chickpeas, ground sesame seeds (tahini), olive oil, lemon, garlic and cumin, originating in the Middle East. There are many variations, and this time I used beets to give it a vibrant pink colour and a slightly sweet taste.
INGREDIENTS
- 350 g cooked or roasted beet, chopped
- 1 can (400 g) chickpeas
- 5-6 Tbls tahini (sesame seed paste)
- 1 garlic clove crushed
- 1-2 teaspoons sea salt
- 6 tablespoons extra virgin olive oil
- 5-6 Tbls reserved liquid from chickpeas
- 5-6 Tbls squeezed lemon juice
- pomegranate seeds
- parsley or coriander
- Combine the beet, chickpeas, garlic, tahini, salt, liquid from chickpeas and lemon juice in a bowl and blend drizzling the oil in until smooth. Taste and adjust to your liking. I like my tahini very lemony so I always add more lemon juice.
- Place in a serving bowl or dish and garnish with pomegranate seeds and chopped parsley. Other toppings for hummus could include smoked paprika, lemon zest, chopped pine nuts or almonds, big salt flakes or even roasted garlic.
BUON APPETITO!