Simple Beetroot Hummus

Simple Beetroot Hummus
Lately I’m obsessed with colorful foods. Vibrant beet roots, pumpkins, purple cabbage, water melon radishes, peas anything with the colors of the rainbow will brighten up my day.
Did you know that each color represents its unique vitamins and nutrients? There comes the saying: eat the rainbow!
Red, purple and blues serve as a powerful antioxidant in the body. They are for a healthy heart and memory function. Strawberries and beets for example are high in folic acids. Red paprika and mix berries are loaded with vitamin C.
Orange and yellow colours is packed with beta-carotene. This antioxidant is then converted in the body to vitamin A and maintains eye health (here comes the truth of eating carrots for better sight!) and healthy skin conditions.
Green are for leafy greens. Think kale, all kinds of  lettuce, spinach, and in Indonesia we also have papaya leaves (daun papaya), cassava leaves (daun singkong), water spinach (kangkung). These should covered your plate for 50%. High in vitamin A, great source of calcium (much better to absorb by your body compared to cow’s milk!)
When I saw these beautiful fresh organic beetroots I knew I had to do something with it. The beautiful combination of chickpeas hummus and beetroots gives it the intense magenta pink color. My mom’s signature dish is a potato salad in a Surinamese style where she adds beetroots to get that pink color. I mean have you ever seen a pink potato salad? It’s absolutely stunning!
This recipe calls for simple ingredients yet comforting paired with crunchy raw veggies. Or spread it over your favorite toast or add a dollop on your buddha bowl. Be creative!
Simple Beetroot Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1 can chickpeas (garbanzos) rinsed
  • 1 cloves garlic
  • 1 tbsp tahini (sesame paste)
  • 1 tbsp fresh lemon juice
  • 1 small cooked beetroot and chopped
  • ½ tsp cumin powder
  • salt and pepper to taste
  • a dollop Greek yogurt (optional or leave out when vegan)
  • a splash of extra virgin olive oil (optional)
  • alfalfa sprouts (optional)
Instructions
  1. Peel the beet and chop in small cubes and cook over high heat for 5 min. Remove cooking water or preserve for juices and smoothies.
  2. Place beets and everything except for last 3 ingredients in a food processor and blend until smooth.
  3. Place in a serving bowl and serve with yogurt, olive oil and sprouts if using.



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