A good culinary experience encompasses all the senses. Pink hummus meets this requirement because it is colourful, tasty, aromatic and soft on the palate. Preparing it is simple, it has ingredients easy to find in the supermarket... For all these reasons, this recipe is enjoyed to the full. All the elements of the dish are vegetables and cereals, making it a great vegan option.
In addition to a rich aperitif, beet hummus provides essential nutrients such as iron, beta-carotene, vitamin C and folic acid. Legumes are a great food full of complex hydrates and proteins that we should consume at least three times a week. Beetroot is excellent for strengthening blood cells and fighting anaemia. Smeared on pita bread, toast, crackers or as a sandwich dressing, it's a marvel. Everyone, adults and children, will love it!
Put the lemon, tahini or sesame, Betis olive oil and peeled, germ-free garlic in a mixing bowl, mixing glass or food processor. Work until the garlic is completely dissolved.
Add the beetroot and chickpeas and process until a not too fine paste is obtained. Check the salt content and rectify if necessary.
Sprinkle sesame seeds over the hummus and it is ready to serve. You can also add a splash of extra virgin olive oil and a few leaves of parsley or peppermint to garnish.
Note: the indicated
quantities are for 4 people, preparation 15 min.
- 400 g cooked chickpeas
- 1 clove of garlic
- 1 tablespoon tahini (sesame paste)
- 1 "ball" of cooked beet (180 g)
- Betis Olive Oil
- Juice of one lemon
- Sesame seeds
- A few leaves of Parsley or Peppermint