Beetroot Hummus (hummus de beterraba)

The colour and the taste of this Beetroot Hummus is amazing !! Great to eat with chips, bread,  sliced cucumber, carrots or celery…

  • 1 cup chickpeas
  • 3 small beetroots (cooked)
  • salt and pepper to taste
  • 1 Tbsp olive oil
  • 3 Tbsp tahini
  • 1/2 lemon juice
  • 2 garlic cloves
  • 1/2 tsp ground cumin

if using dried chickpeas: In a large glass bowl, cover chickpeas with cold water and soak overnight. Drain chickpeas and place in a large saucepan; cover with water and bring to a boil over medium heat. Cook for about 1 hour (until they are soft). Drain and allow to cool.

if using fresh beetroots: In a large saucepan cover the beetroots with water and bring to a boil over medium heat. Cook until tender; drain and allow them to cool.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients to taste. If it is too thick, add a little water into the mixture until the texture is just right.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

PT: hummus de beterraba

A cor e o sabor deste hummus é incrível !! É óptimo com tortilhas de milho, pão, tiras de pepino, cenoura ou aipo…

  • 1 caneca de grão de bico
  • 3 beterrabas pequenas (cozidas)
  • Sal e pimenta a gosto
  • 1 c. de sopa de azeite
  • 3 c. de sopa de tahine
  • sumo de 1/2 limão
  • 2 dentes de alho
  • 1/2 c. chá cominhos em pó 

Se usares grão de bico secos: Numa tigela de vidro grande, cobrir o grão de bico com água fria e deixar de molho durante a noite. Escorrer o grão de bico e levar a cozer em lume médio por 1 hora (ou até que estejam macios). Escorrer e deixar arrefecer.

Se usares beterrabas frescas: Colocar as beterrabas a cozer numa panela grande, em lume médio até que fiquem tenras. Escorrer e deixe arrefecer.

Colocar todos os ingredientes num processador de alimentos (ou liquidificadora) e triturar até que fique uma pasta homogênea. Ajustar os ingredientes a gosto se necessário. Se o hummus ficar muito espesso, colocar um pouco de água até que fique no ponto.

Guardar no frigorifico por 3 dias ou congelar. 

19 thoughts on “Beetroot Hummus (hummus de beterraba)

  1. Zest4Food

    Hi, I came across your blog. This recipe sounds and looks so deliciously. I will try this. I enjoy to read blogs from people around the world and different cultures. I am a food blogger from Canada, and I invite you to visit/follow my blog at: Cheers, Angelika

  2. Diane

    I’ve tried it!! It’s super delicious

  3. luciaandclara

    This would be really good for a party as the vivid colour ll brighten the atmosphere! I wonder how does it taste like? The hummus actually look very similar to Purple Yam but I am sure they taste very differently.

    • cook the beans

      I think is a great option to substitute the common hummus, and great for a dinner with friends or a party 🙂 it’s sweet from the beetroot and creamy from the chickpeas but you need to be a fan of the beetroot flavour to like this hummus!!
      I agree with you that the colour is very similar to Purple Yam but the taste is definitely different, but I’m thinking now that Purple Yam maybe is good ingredient to make a hummus too 😀

      • luciaandclara

        haha, I cant wait to try this hummus! Yam has an interesting flavour but it is quite mild so we usually pair it with coconut milk, but that would be more like dessert, would def be interesting to see how it goes in a hummus 🙂

  4. Nancy

    This was on my ‘to do’ list 🙂 … I already did spinach hummus and red pepper too…. this looks amazing …love hummus ….it’s my cheese substitute!

    • cook the beans

      Never did spinach hummus.. Sounds great, will try 🙂 do you have the recipe ?

  5. Rhythm

    Love the Color, amazing would try it out soon ?

    • cook the beans

      😀 so that is the perfect combination for you! if you try let me know how it goes 😀

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