Recipe for beetroot hummus
Beautiful and delightful recipe for hummus – made with beets.
It is visually appealing and easy to use as a snack or light meal alongside rye bread or other snacks.
We have the recipe from the book: “Anti-inflammatory Diet for Beginners“, written by Elizabeth Nebelong. She writes the following tip for the recipe:
“The hummus tastes wonderful with a bit of chopped mint. It keeps well in the refrigerator for three days.”
Ingredients
- 0.5 pcs. Lemon organic
- 150 gram Beetroot
- 100 gram Chickpeas boiled
- 30 gram Water cold
- 5 gram Apple Cider Vinegar
- 4.5 gram Oil
- Salt and Pepper
Instructions
- Rinse and finely grate the zest of half a lemon.
- Scrub the beetroot thoroughly and boil it covered with water over low heat for about 1 hour, until tender.
- Let it cool a bit, possibly by pouring cold water over it.
- Then peel the boiled beetroot and process it in a food processor or mini chopper with all the other ingredients until creamy hummus.
Notes
Photo: Skovdal Nordic