Most of us have had the overpowering desire to consume a specific food—ideally right quickly. Most of the time that food is sweet, salty, greasy, or all three. You may become more enthusiastic as you envision how it will taste and how you will feel while eating it. Maybe you haven’t eaten in a while, or you’re still digesting your last meal. While sweet meals are common, they are unlikely to satisfy you for long.
Choose meals high in protein, manganese, potassium and fibre to counteract hunger. Both suppress appetite and boost meal pleasure. One such food can be beetroot, also known as red beet, table beet, garden beet, or just beet. This beetroot hummus recipe is a great way to add some colour and nutrition to your dips and spreads repertoire.
Beets are an excellent source of folate, manganese, and potassium, as well as fibre and antioxidants. They also possess anti-inflammatory qualities, according to research. This dish is straightforward and involves only a few ingredients. The result is a creamy, flavorful dip that is perfect for satisfying hunger pangs or entertaining guests. And the best part? It’s good for you!
What is beetroot?
Beetroot is a delicious, maroon-coloured root vegetable. It is a nutritious, low-calorie meal high in fibre. It is recognised to aid in the treatment of medical disorders such as high blood pressure. Additionally, the red beet’s leaves are edible. Beetroot has 88% water, 10% carbs, 2% protein, and less than 1% fat.
There are several ways to eat beets. Before consuming raw beets, they must be peeled. Before consumption, the root’s top and bottom should also be removed. Beets can be boiled, cooked, pickled, fried, juiced, steamed, pureed, grilled, or baked, among other things. When cooking beets, let the skin on until it is loose enough to come off, preserving the vegetable’s vibrant colour.
About Beetroot Hummus Recipe
Beetroot hummus is a delicious and healthy dip made from cooked beets, chickpeas, tahini, olive oil, garlic, lemon, and spices. It is a great way to bring a punch of flavour and nutrition to your meal. This vegan and gluten-free dip are perfect for snacking, adding to sandwiches, and topping salads. It’s not an overpowering beet flavour, but it adds a fantastic richness and stunning colour to the dip. With its vibrant colour and earthy flavour, beetroot hummus is sure to become a favourite in your kitchen. In addition to its delicious taste, beetroot hummus is a party staple thanks to its vibrant, cheery pink colour. To add extra zest, sprinkle with fresh herbs.
This beetroot hummus recipe is a delicious and healthy dip or spread. It’s ideal as a snack or for social gatherings. The beets add a beautiful colour and sweetness to the dish, while the tahini and lemon provide a savoury depth of flavour. Beetroot hummus is a delicious, healthy alternative to the traditional chickpea variety. It’s perfect for dipping vegetables or pita chips and an excellent spread for sandwiches and wraps. The recipe can be easily adapted to suit your tastes. This dish is simple to prepare, vegan, and gluten-free. Try out this recipe for beetroot hummus the next time you’re looking for a tasty, healthy snack!
What you should know about this beetroot hummus:
- Extremely PINK.
- Lemony with a garlic kick.
- Deliciously creamy and delicious.
- Vitamins and minerals abound.
- & Serve with pita, vegetables, or as a dip.
It is also incredibly easy to make. Once you’ve roasted the beet, simply combine everything in a food processor or blender and whisk away. It also lasts for approximately a week in the refrigerator, making it an ideal workday lunch or take-along snack.
Some of the ingredients with their use in the recipe are:
- Chickpeas: Also known as garbanzo beans, they are the foundation of hummus.
- Beetroots: The main attraction! Fresh beets have the highest flavour and nutrients.
- Tahini: A sesame paste used in a variety of Middle Eastern meals. It imparts a nutty taste to the hummus.
- Lemon Juice: While fresh lime juice is preferable, you can use packaged juice in a pinch.
- Garlic: You may use either minced or powdered garlic.
- Extra virgin olive oil: To drizzle.
- Pepper and salt: to taste
Ingredients for recipe
- Two medium raw beets, peeled
- 1½ cups (246 g) cooked chickpeas
- ¼ cup (60 mL) water
- One lemon, juiced
- 2 Tbsp (30 mL) tahini
- 1 Tbsp (15 mL) olive oil
- Two cloves garlic
- ½ tsp salt
- 1 tsp of sesame seeds
- 1 Tbsp of curd
Beetroot Hummus Recipe
- Oil and roast the beets over 10 to 15 minutes on this stovetop or in an oven. Allow it to cool. They should be easy to pierce with a knife or skewer once they’re done. After that, cut it into pieces.
- The sesame seeds should be toasted until aromatic in a pan. Allow cooling before grinding into a powder.
- Blend or puree chickpeas and garlic in a mixing bowl until smooth. Readers can add a little water if the mixture seems a bit dry to you.
- Blend until smooth before adding the beets, sesame powder, curd, olive oil, and salt.
- Transfer to a mixing dish and stir in the lemon juice. Adjust the seasoning to your taste. Add some olive oil and some fresh coriander leaves as a garnish. Serve with a dollop of yoghurt, roasted cumin seeds, shredded mint, and crusty bread.
Storage
Refrigerate in a sealed container for up to 5 days.
Conclusion
There are many ways to make beetroot hummus, but this is our favourite recipe. It’s simple, healthy, and delicious. Beetroot can also be juiced and used in cocktails or other beverages. When shopping for beetroot, look for vegetables that are firm and have smooth, shiny skin. Avoid those with blemishes, bruises, or cracks. Fresh beetroot will last up to two weeks when stored in a cool, dark place. We start by roasting the beetroots in the oven. This gives them a lovely sweetness and depth of flavour. Then, we add chickpeas, tahini, olive oil, garlic, and lemon juice to a food processor and blend until smooth. The final step is to season the hummus with salt and pepper to taste. Serve it with pita bread or your favourite crackers. Enjoy!
I like to serve mine with some chopped veggies or pita bread for dipping. It’s also great as a sandwich spread or on top of salads. You’ll be unable to quit eating it!
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