How to prepare hummus with beetroot
The preparation of beetroot hummus is similar to that of the famous chickpea sauce. Clean the beetroot from the earth very well, remove the leaves and boil it in salted water for about 30-35 minutes, until it is soft. Remove the outer skin and cut it into cubes.
Quickly pass the previously boiled chickpeas in a cloth, to dry them with the cooking water, and put them in the mixer together with the diced beetroot, half of the extra virgin olive oil, the sesame tahini sauce, lemon juice and a pinch of salt.
Blend all the ingredients, gradually adding the remaining oil, until you obtain a homogeneous sauce with a velvety consistency.
At this point the delicious purple hummus is ready, we can spread it on croutons or simply eat it with bread.
Variants to the recipe
Beetroot hummus can be enriched with some ingredients that will give an even greater taste to this delicious sauce.
- Sesame seeds. You can add lightly toasted sesame seeds in a pan to the hummus to the beetroot, which are also well suited as a topping for the spreadable cream.
- Herbs. Add fresh aromatic herbs from your garden, finely chopped, for a rustic and genuine flavor. Chives in particular are exquisite.