Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.
If someone ever tells you that you eat too much hummus remove them from your social circle. Nobody should tolerate that kind of negativity. Seriously though. Hummus is my favourite snack and I never get bored of it. Why? Because there are endless possibilities.
Yes, the basic hummus contains mainly chickpeas but that shouldn’t stop you from creating your own version with whatever ingredient you fancy. I case you think hummus is nothing but an overrated dip check the picture below. You can make the tastiest sandwiches.
- 450 g chickpeas cooked or canned
- 200 g beetroot, alternatively pickled roasted and peeled - alternatively pickled
- 2 cloves garlic
- 2 tbsp tahini
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp water
- 1 tsp sundried tomato chopped
- 1 tsp salt
- Place the chickpeas into a food processor and blend until you get a dough like consistency. Add everything except the beetroot and process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need more water. Lastly add the beetroot and blend for a few seconds, just until it is combined. I like to have small pieces of beetroot left but you can blend it until it is completely combined into one even mass.
- Serve instantly or chill in the fridge. This beetroot hummus keeps well for up to 4 days if stored in an airtight container and is placed in the fridge because it contains a good amount of lemon which serves as natural preservative.