Today I’d like to share with you a super easy recipe that I love to make for my toddler. We love hummus in our house and it’s safe to say that I make a big batch at least once a week. But I like to switch it up. I sometimes substitute the chickpeas for white beans, or yellow split peas, and I recently have been adding pumpkin butter instead of tahini (I’ll share a recipe with it another time) for varied nutrients and flavour.
But today the recipe I am sharing is of a simple variation of classical hummus. The addition here is beetroot – which also happens to be in season right now. I have written an entire article about the health benefits of beetroot, so I’ll do myself a favor and won’t go into details of the many nutrients beetroot contains. If you’d like to learn more about it, just click on the article and give it a read.
The colour of the hummus is really nice (my daughter obviously loves it, because it’s pink!), and the beetroot gives the hummus a sweet and earthy flavor. I spread it on sourdough bread for her, top it up with some hemp seeds – and I call it a snack! Or I add it on the side with some roasted veggies, green salad and falafels for lunch.
Below’s the recipe for you to try.
- 220g cooked chickpeas
- 150g cooked beetroot
- 100ml tahini
- 4 tbsp fresh lemon juice
- 1 garlic clove, crushed
- 2 tsp cumin
- 1 tsp coriander
- 1/2 tsp sea salt
- 3-4 tbsp water to dilute the hummus as needed
- fresh parsley for garnishing
- Place all ingredients in a blender or food processor and blend until you get a thick and creamy texture. Add water until you reach the creaminess and thickness you desire.
- Transfer to a serving dish and garnish with chopped parsley.