Creamy hummus made with chickpeas and fresh beetroot. A delicious and healthy dip that can be enjoyed as a snack or as an appetizer before a main meal.
Hummus, a chickpea-based dip or spread has its main origins in the Middle East (Egypt and Levant) and today is widely popular in North Africa (Morocco) as well as in many other parts of the world.
Traditionally its main ingredients consist of chickpeas, sesame, lemon and garlic. Many cuisine-related sources describe it as an ancient food.
Excellent source of protein and fibre, as well as iron, vitamin B6 and magnesium.
Contains vitamin C and a variety of phytochemicals (which can act as antioxidants, free radical scavengers, anti-inflammatory substances, and immune system modulators).
Consists mostly of sesame seeds is rich in the mono-unsaturated fatty acid, oleic acid, which helps to lower cholesterol. Sesame seeds are also high in a number of minerals and vitamins such as copper, manganese, calcium, magnesium and B-complex vitamins.
Incorporating beetroot (source of folic acid, fibre, manganese and potassium, as well as antioxidants) in this recipe not only gives the hummus a different colour, but also adds additional flavours and health benefits.
The recipe is as follows:
- 1 can of chickpeas
- 1 tbsp of tahini
- 1 beetroot, medium size
- 2 1/2 tbsp of cream cheese
- 3 tbsp of olive oil
- 2 tbsp of freshly squeezed lemon juice
- 1/4 glass of water
- Salt to taste
- Fresh parsley to garnish
Drain the chickpeas and rinse in cold water. Peel and finely chop the beetroot. Place it into a food processor together with the chickpeas, tahini, cream cheese, olive oil, water and lemon juice. Blend the mix into a creamy puree and if required add some more water to increase the fluidity. Season with salt to taste.
Transfer into a serving dish and garnish with parsley.
Serve with pita bread, crackers or fresh vegetables.
Tip: If you happen to have goat’s cheese you can also try using that instead of cream cheese – it’s equally delicious!