Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Many of these benefits are due to their high content of inorganic nitrates.
The word hummus comes from Arabic and this word maybe derived from the Aramaic language meaning chickpeas
Humus is used an appetizer and dip along with flatbread, such as pita. It can also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish, or eggplant.
This recipe combines the health benefits of beetroot to make a yummy hummus dip.
Prep Time: 20 mins
Cook Time: 60 mins with roasting of bits
Difficulty: Easy
Nutritional Info:
- Total Energy: 782 kcal
- Protein: 11% 83 kcal
- Fat: 29% 226 kcal
- Carbohydrates: 61% 476 kcal
Ingredients
- 1(19 ounce) can chickpeas, drained and rinsed 540 mL
- 1⁄3 cup tahini
- 125 gm roasted beets
- 3 tablespoons lemon juice
- 3 tablespoons water
- 1 tablespoon olive oil
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 2 garlic cloves, minced
Method
- In a food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
- Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.)
- Add the roasted beets
VARIATIONS:
- HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoon dried oregano.
- CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.
- BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.
- SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun-dried tomatoes.
- ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.
