Beetroot hummus adds a lovely colour pop to regular old hummus and extra nutrients but it can be quite an earthy flavour so with this recipe we have lightened things up with a little less beet to create a lovely baby pink hummus sweetened with apple.
I took photos of the pink hummus slathered onto figgy bread – so delicious and not much left for my 2 year old when he woke up after his afternoon nap – oops! Hummus is great for dipping baby crudités, lovely with avocado on toast and super tasty in a wrap.
1/2 a red onion
1 medium sized beetroot
400g of chickpeas
2 tbsp tahini
1-2 garlic cloves
2 tbsp of good extra virgin olive oil
The juice of 1 fresh lime
1 tsp cumin plus some for garnishing
1 apple sliced so your food processor can blend easily
Fresh herbs such as chive, basil or dill
Very tasty with …
Toast or good quality fresh bread with ripe avocados sliced or mashed.
Make a sarnie or wrap out of left over roast veggies and pink hummus.
Season with fresh herbs, cumin, olive oil and lime juice.
Pre heat the oven to 190°C
Peel and cut the red onion in half, wrap 1 half in foil with a little olive oil and a drizzle of balsamic vinegar, wash the beet and wrap it unpeeled in foil as well and pop both foil packages in the oven for 40-50 mins until soft.
Drain and rinse your chickpeas and whiz in a food processor along with the tahini, 1 garlic clove, olive oil, fresh lime and cumin. When those ingredients are smooth add the chopped apple and blend until smooth again. When your beet is cooked, peel it and pop half of it into the hummus mix with the half onion.
If you want a hot pink hummus add more beetroot in stages tasting as you go; mellow beetroot flavour will overtake the appley freshness making the flavour a bit more ‘grown up’. You could also add a second garlic clove and seasoning for an adult version after seperating out a baby sized portion.
Enjoy spreading some pink hummus fun over your lunch time sandwiches and add the accompaniments you and your family like on top.