Beet Hummus Recipe
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Judul : Beet Hummus Recipe
link : Beet Hummus Recipe
This vibrant pink colored roasted Beet Hummus is a creamy, flavorful and healthy snack. You can pair it with your roasted veggies and pita or use it as a spread for your sandwiches or as a dip for your crackers or carrot sticks. With the healthy goodness of chickpeas, beetroot, sesame seeds, and olive oil, this beet hummus has distinct flavors coming from the added lemon and garlic. If you have roasted beetroot ready at hand, it hardly takes any time to whisk all the ingredients in a blender plus the homemade hummus is far better than the store-bought ones. This simple and easy-to-follow beet hummus recipe is vegan and gluten-free. The hummus stays good for about a week on refrigeration in an air-tight container.
What is Hummus?
Hummus is a popular dip, spread, or savory dish from the Middle Eastern Cuisine. Traditional hummus is made from cooked, mashed chickpeas and blended with tahini (sesame seeds paste), garlic cloves, and seasonings like salt, black pepper, and fresh lemon juice. Hummus can be served as an appetizer or a spread on sandwiches or as a delicious dip for crackers, toast, pita bread or breadstick. It can also be paired with roasted veggies, salad or carrot sticks. You can also include hummus in your buddha bowls.
Variation to the traditional Hummus:
Traditional hummus can be flavored with a variety of veggies, fruits, herbs, and spices as a variation. Apart from this roasted beet hummus, creamy Avacado hummus, roasted red bell pepper hummus, pesto hummus, savory pumpkin hummus are some of its flavorful variations.
Healthy benefits of including Hummus in your diet: Hummus is not only delicious and versatile but also packed with nutrients that make it a healthy choice. Source
What goes into my Beet Hummus?
Beet hummus is a flavorful, healthy and eye-appealing variation to the traditional hummus and can be easily made at home with basic ingredients from our kitchen pantry. You require cooked chickpeas to make hummus. I have soaked the garbanzo beans in water overnight and then pressure cooked until soft and mashable. You can use canned chickpeas instead. Beetroot can be either, steamed, boiled or baked for this beet hummus. I personally prefer the baked version where beetroot is placed in an aluminum foil and roasted in a preheated oven for around an hour at 200 degrees Celsius. 1 small beetroot is sufficient for a 1 1/2 cup boiled chickpeas. Olive oil is the ingredient that imparts a smooth creamy texture and flavor to the hummus. I would strongly recommend not to skip its use or substitute it with any other fat. The next ingredient is tahini or the sesame seeds paste. You can check the recipe for homemade tahini. If in case you do not have tahini ready at hand, you can simply add 3-4 tablespoon of roasted sesame seeds and little olive oil while blending the other hummus ingredients. Next, is garlic. I love the raw taste and kick that garlic lends to the hummus. Both lemon juice and lemon zest can be added for the lemony flavor. I have added only juice. I have further seasoned my beet hummus with roasted cumin powder, black pepper, and salt. All the ingredients are just pulsed in a blender to make this utterly delicious beet hummus. Coldwater or the water used for cooking can be used while blending the hummus if it turns dry. I have added around 3 tablespoons of water that i reserved after draining the boiled chickpeas.
Hummus Time @Foodie Monday BlogHop
Its Hummus time for us bloggers of the Facebook gourmet group, Foodie Monday Blog for our 236th week. Kalyani who blogs at Sizzlingtastebuds proposed a fantastic theme as per which we had to come up with different hummus varieties. I often make beet hummus but its not on the blog yet. I only have the traditional hummus recipe, so my obvious choice for hummus varieties was this utter delicious beet hummus with a gorgeous colour. Meanwhile, do check out Kalyani's blog for easy to cook healthy dishes from around the globe. Most of her dishes are vegan and gluten-free. I have bookmarked her Kidney Bean Sesame Seeds dip to try out soon.
Method:
2. Scrap the sides of the blender jar, add olive oil and pulse again for a minute or so. Delicious beet hummus is ready to serve. Transfer the beet hummus to a serving bowl, make swirls and drizzle olive oil over it. Garnish the hummus with roasted sesame seeds, finely chopped parsley and serve with crackers or roasted veggies.
Anda sekarang membaca artikel Beet Hummus Recipe dengan alamat link https://healthylifebeforedie.blogspot.com/2020/03/beet-hummus-recipe.html
Judul : Beet Hummus Recipe
link : Beet Hummus Recipe
Beet Hummus Recipe
This vibrant pink colored roasted Beet Hummus is a creamy, flavorful and healthy snack. You can pair it with your roasted veggies and pita or use it as a spread for your sandwiches or as a dip for your crackers or carrot sticks. With the healthy goodness of chickpeas, beetroot, sesame seeds, and olive oil, this beet hummus has distinct flavors coming from the added lemon and garlic. If you have roasted beetroot ready at hand, it hardly takes any time to whisk all the ingredients in a blender plus the homemade hummus is far better than the store-bought ones. This simple and easy-to-follow beet hummus recipe is vegan and gluten-free. The hummus stays good for about a week on refrigeration in an air-tight container.
What is Hummus?
Hummus is a popular dip, spread, or savory dish from the Middle Eastern Cuisine. Traditional hummus is made from cooked, mashed chickpeas and blended with tahini (sesame seeds paste), garlic cloves, and seasonings like salt, black pepper, and fresh lemon juice. Hummus can be served as an appetizer or a spread on sandwiches or as a delicious dip for crackers, toast, pita bread or breadstick. It can also be paired with roasted veggies, salad or carrot sticks. You can also include hummus in your buddha bowls.
Variation to the traditional Hummus:
Traditional hummus can be flavored with a variety of veggies, fruits, herbs, and spices as a variation. Apart from this roasted beet hummus, creamy Avacado hummus, roasted red bell pepper hummus, pesto hummus, savory pumpkin hummus are some of its flavorful variations.
Healthy benefits of including Hummus in your diet: Hummus is not only delicious and versatile but also packed with nutrients that make it a healthy choice. Source
- Hummus is super nutritious and packed with plant-based proteins, which makes it a great protein-rich choice for vegans and vegetarians.
- It provides a wide variety of minerals and vitamins.
- Promotes digestive health as it is high in fiber.
- It has a low glycemic index which may help control blood sugar levels.
- It contains heart-healthy ingredients like chickpeas and olive oil.
- It promotes weight-loss and helps you maintain healthy body weight.
Beet hummus is a flavorful, healthy and eye-appealing variation to the traditional hummus and can be easily made at home with basic ingredients from our kitchen pantry. You require cooked chickpeas to make hummus. I have soaked the garbanzo beans in water overnight and then pressure cooked until soft and mashable. You can use canned chickpeas instead. Beetroot can be either, steamed, boiled or baked for this beet hummus. I personally prefer the baked version where beetroot is placed in an aluminum foil and roasted in a preheated oven for around an hour at 200 degrees Celsius. 1 small beetroot is sufficient for a 1 1/2 cup boiled chickpeas. Olive oil is the ingredient that imparts a smooth creamy texture and flavor to the hummus. I would strongly recommend not to skip its use or substitute it with any other fat. The next ingredient is tahini or the sesame seeds paste. You can check the recipe for homemade tahini. If in case you do not have tahini ready at hand, you can simply add 3-4 tablespoon of roasted sesame seeds and little olive oil while blending the other hummus ingredients. Next, is garlic. I love the raw taste and kick that garlic lends to the hummus. Both lemon juice and lemon zest can be added for the lemony flavor. I have added only juice. I have further seasoned my beet hummus with roasted cumin powder, black pepper, and salt. All the ingredients are just pulsed in a blender to make this utterly delicious beet hummus. Coldwater or the water used for cooking can be used while blending the hummus if it turns dry. I have added around 3 tablespoons of water that i reserved after draining the boiled chickpeas.
Health Benefits of Beetroot:
Before moving ahead with the recipe, let's have a look at the health benefits of including Beetroot in our regular diet. Beetroot is a delicious and nutritious vegetable with several impressive health benefits. Beets are low in calories yet high in valuable vitamins and minerals. Beets also contain inorganic nitrates and pigments both of which have a number of health benefits. The high concentration of nitrates has blood pressure lowering effects. Beets are a good source of fiber, that is beneficial for digestive health, as well as reducing the risk of a number of chronic health benefits. It is believed that beetroot can boost exercise performance and prevent dementia.Source
Hummus Time @Foodie Monday BlogHop
Its Hummus time for us bloggers of the Facebook gourmet group, Foodie Monday Blog for our 236th week. Kalyani who blogs at Sizzlingtastebuds proposed a fantastic theme as per which we had to come up with different hummus varieties. I often make beet hummus but its not on the blog yet. I only have the traditional hummus recipe, so my obvious choice for hummus varieties was this utter delicious beet hummus with a gorgeous colour. Meanwhile, do check out Kalyani's blog for easy to cook healthy dishes from around the globe. Most of her dishes are vegan and gluten-free. I have bookmarked her Kidney Bean Sesame Seeds dip to try out soon.
Preparation Time: 5 minutes
Serves: 4
Ingredients: Measurements used 1 cup = 240 ml
- 1 1/2 cups boiled chickpeas
- 1 small roasted beetroot
- 1/4 cup olive oil
- 2 tablespoon tahini
- 2-3 cloves of garlic
- 1/4 teaspoon roasted cumin powder
- 1/4 teaspoon black pepper powder
- 1 tablespoon lemon juice
- Salt to taste
Method:
- Chop the roasted beetroot roughly and pulse in a blender jar. Add chopped garlic cloves, boiled chickpeas, tahini, roasted cumin powder, black pepper, lemon juice and salt to the pulsed beetroot in the blender jar. Add cold water or the water used for cooking chickpeas along with the ingredients and blend until creamy, smooth, lump-free dip.
2. Scrap the sides of the blender jar, add olive oil and pulse again for a minute or so. Delicious beet hummus is ready to serve. Transfer the beet hummus to a serving bowl, make swirls and drizzle olive oil over it. Garnish the hummus with roasted sesame seeds, finely chopped parsley and serve with crackers or roasted veggies.
Recipe Notes:
- I have added homemade tahini in this beet hummus. If you do not have it, you can still make this dip using 3-4 tbsp of roasted sesame seeds and 2-3 tbsp olive oil apart from other ingredients in this recipe.
- You may either boil, steam or bake the beet. I have baked mine. To bake beet, place a washed dry beet along with its skin in an aluminum foil. Drizzle some olive oil over it. Gather the sides of the foil and make it like an envelope and bake it in a preheated oven at 200 degrees Celsius for around 50-60 minutes or until you can easily insert a knife through the beetroot.
- Do not skip olive oil or substitute it with other fat if you ar looking for the authentic taste of hummus.
- You may add any herb of your choice to flavor the hummus.
- This beet hummus stays good for about a week in an airtight container on refrigeration.
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Beet Hummus Recipe
Reviewed by Dean Miftahul Hamdan
on
March 01, 2020
Rating:
Reviewed by Dean Miftahul Hamdan
on
March 01, 2020
Rating:
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