How about beetroot hummus?

A few chickpeas, some beets, and voila, you have the most delicious hummus ever. See how easy it is here.

NB: All OppegÄrd Avis recipes are written by Julie Klev Furnes. You can find her and all the colorful food tips on Instagram: @julieserines_matinspo

Hummus is made from chickpeas and is therefore a good source of fiber and other important nutrients. Although legumes such as chickpeas are not included in the “five a day”, health authorities still recommend the general advice to include them in the diet. This is because, in addition to adding fiber, they are high in protein and contain vitamins and several other important nutrients.

I really like making hummus with beetroot, not only because of its wonderful and fresh colour, but also because beetroot provides fibre, as well as several important nutrients such as potassium and folate. Yes, peeling the beetroot leaves a little pink on the hands, but it washes off easily.

In return, it tastes fantastic!

Ten minutes

This recipe takes approx. It takes 10 minutes to prepare and the hummus will keep in the fridge for up to a week in an airtight container.

You can use both raw beetroot and peel them first, or use ready-made boiled beetroot. I recommend using tahini in hummus because it adds extra flavor, but it’s still not essential if you can’t get it or don’t have it on hand. Tahini is made from ground sesame seeds and is also very healthy.

I usually cook with pre-cooked beets that are sold in most stores, such as Kolonihagen organic beets. If you use them raw, beets do not need to be cooked first, but if you want a rounder and slightly sweeter taste, you can peel them and cut them into pieces and add a little sea salt and olive oil. Then bake them at 200 degrees in the middle of the oven for 15-20 minutes.


Beet Hummus Recipe:

– 1 box of chickpeas (drain from the leaf)

– 1 medium to large clove of garlic

– 1 large beetroot

– 1 large tablespoon of light Tahini (can be bought from greengrocers or health food stores)

– 1 teaspoon cumin

– juice of half a lemon

– 2 tablespoons of extra virgin olive oil

– Season with salt and pepper

Here’s how to do it

Cut the garlic and beetroot into pieces, put all the ingredients in a food processor and process until the consistency is completely soft and uniform. If necessary, add more olive oil if the hummus is a little too thick. To get an extra nice color, I often use a little beetroot juice that is left in the package (ready-boiled).

Hope you try it and like it! I myself have been quite addicted to beet hummus for over 7 years.

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