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Hummus, initially a Center Japanese dish, has gained a whole lot of reputation particularly amongst these on the lookout for a wholesome, excessive fibre, plant-based protein.

The great thing about hummus lies in its versatile nature. It is a staple breakfast dish in lots of cuisines, a wholesome dip, and the right unfold for sandwiches.  Including beetroot 
to this hummus recipe not solely provides it a beautiful pink color, but in addition immune-boosting vitamin C and minerals reminiscent of potassium and manganese. The key for good beetroot hummus is to start out by roasting the beetroot! 


Footage by Diala Shaheen

The ultimate contact: walnuts and pomegranate seeds. We served this recipe with carrots and pretzels, however you’ll be able to snack on it with any cut-up vegetable, unfold it on complete grain crackers, or use it as a base on your Buddha bowl!


  • 1 small beetroot, roasted with olive oil, salt, pepper

  • 3/four cup of canned chickpeas, rinsed & drained

  • 2 garlic cloves, minced

  • 2 tbsp tahini

  • 1/2 lemon juice- or extra, to style

  • Salt, to style

  • 1/four cup olive oil

  • For garnish: pomegranate seeds and walnuts



  1. Preheat oven to 375F.

  2. Therapeutic massage the beetroot with olive oil, salt, and pepper.

  3. Roast the beetroot within the oven till fork-tender, ~45-60 minutes.

  4. Place the beetroot in a bowl and put within the fridge to chill to room temperature.

  5. As soon as cooled, peel the beetroot, lower into quarters, and place within the meals processor. Mix.

  6. Add the remaining components into the meals processor, apart from olive oil, and mix till clean.

  7. Add the olive oil whereas mixing.

  8. Add salt and lemon, to style.

  9. As soon as hummus is to your desire, switch to a serving bowl and garnish with walnuts and pomegranate seeds. (It can save you the remaining within the fridge for as much as per week).


Recipe from: The Hummus Concept