Living with an Israeli means you’ll eat lots of hummus. Although honestly I am mostly the one that is craving hummus. Chickpeas is one of those things we always store. If you don’t feel like cooking, just make a salad and beetroot hummus with bread and your tummy will be very happy.
In Israel hummus isn’t just a side dish. It is also eaten as a meal. No sharing, the plate is all yours, can you imagine? Hummus can also serve as a healthy snack, especially when you dip it with cucumber, carrots or celery. But there is more you can do with hummus. This beetroot hummus taste amazing with our healthy buddha bowl. Another Israeli dish that needs fresh hummus is pita falafel, and what about a toast with beetroot hummus avocado flavored with a squeeze of lemon for breakfast?
You see? hummus is always good and we didn’t even start about the health benefits yet.
Health Benefits of Beetroot Hummus
Beetroot hummus isn’t only gorgeous pink and delicious, it also contains lots of fibers, folate, antioxidants, minerals and vitamin C that can help lower your blood pressure and fight inflammation. Fibers help you feel fuller longer. Even your skin can benefit from hummus as it is a great source of manganese which fights free radicals. The vitamin B and folate nourish your skin cells and repair damage from the sun.
Beetroot can mean a lot for your health. It’s a wonderful vegetable when it comes to detoxing. It supports your liver function and can increase your exercise performance. If you’re trying to lose weight, and looking for a healthy snack, beetroot hummus is one of your best options.
Besides all of the above, hummus generally is easy to make and 100% vegan!
- Nutri Ninja Slim
- 250 gram chickpeas If you prefer natural over canned, you'll need to cook them first
- 1 beetroot
- 1 lemon
- 1 clove garlic
- 1 handful of parsley
- 1 tsp cumin
- 1 tbsp tahini
- 2 tbsp water
- 1 tbsp olive oil add one more for serving
- Sesame seeds for serving
- Empty the can of chickpeas into a colander and rinse with water. Add them to the bowl of a food processor. Leave a handful aside of chickpeas for the serving.
- You can either cook the beetroot or use raw beets. (raw beets contain more nutriets, soft beets are easier to blend). It you chose to cook the beetroot, leave it in boiled water until it's soft. Cut in smaller pieces and add to the chickpeas. You can skip the cooking part by buying a pre-cooked beetroot. You won't taste much difference, the color might be less bright pink as the one you see on the picture.
- Press one lemon above the chickpeas. Also press one clove of garlic above the bowl.
- Add tahini, cumin, pepper, salt, 2 tbsp of olive oil and water (start with 1 tbsp)
- Start the foodprocessor and let it do its work until you see a smooth pink spread. Check a few times if everything is combined. Taste it and feel free to add more water or oil to make it more thin like a spread.
- Once you are happy with your texture and the taste of the hummus you spread the hummus on a plate. Add a few drops of olive oil and decorate with chopped parsley, chickpeas and sesame seeds.