Beetroot Hummus

Beetroot hummus is a colorful and flavorful variant of traditional hummus. Here is the recipe with an Italian touch:

Ingredients

• 200 g cooked chickpeas (if using canned chickpeas, drain them well)
• 1 medium cooked beetroot (about 150 g)
• 1 garlic clove
• Juice of 1/2 lemon
• 2 tablespoons tahini (sesame paste)
• 1 tablespoon extra virgin olive oil
• Salt to taste
• Black pepper to taste (optional)
• A pinch of cumin (optional)
• Chopped parsley for garnish (optional)

Preparation

1. Start by peeling the cooked beetroot and cutting it into pieces.
2. In a blender or food processor, add the chickpeas, beetroot pieces, peeled garlic clove, lemon juice, and tahini.
3. Blend until you obtain a smooth cream. While blending, drizzle in the extra virgin olive oil to emulsify the hummus.
4. Taste and adjust the salt, adding a pinch of black pepper and cumin if desired.
5. If the hummus is too thick, you can add a little water or extra virgin olive oil to reach the desired consistency.
6. Transfer the hummus to a bowl and garnish with chopped parsley and a drizzle of oil, if desired.

Trivia

Hummus is a typical dish of Middle Eastern cuisine; with the addition of beetroot it becomes not only visually appealing, but enriches the dish with antioxidants and vitamins. In Italy, you might find it as an appetizer or snack at events or in restaurants serving ethnic dishes.