• حمص بالشمندر •
Like hummus? How about beets? Blend them together to make this Beet Hummus with an earthy sweet taste and a dazzling, natural color.
Lands and Flavors turned one year old this week! I can’t believe it has been that long since I started blogging recipes here. I had never blogged before and when I started getting into it, I knew it wouldn’t be an effortless endeavor. Testing recipes, photographing the results, editing, including (hopefully) informative facts, and listing clear instructions and methods can get rather time-consuming. But all in all it has been a fun experience to interact with fellow vegans, foodies, and world travelers. So, for my one year blogiversary, I decided to take it back to where it all started with another yummy hummus recipe!
This hummus, with its wacky color and mellow flavors, is a beet-lover’s dream. Yes, it actually is that electric pink color you see in the photos! It’s a beautiful hue that looks almost unreal and really stands in contrast to the traditional beige hummus.
Hummus is already a healthy snack on its own, but the addition of beets puts it over the edge to attain super-healthy status. Healthy or not though, it tastes great and it’s a quick and easy way to use up extra boiled or roasted beets you may have on hand. Garnish it with more chopped beets, herbs, and lemon zest and serve it just like you would serve traditional hummus.
- 4-5 Tablespoons tahini
- 4 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 clove garlic
- 1 teaspoon sea salt, possibly less if using canned chickpeas
- ¼ teaspoon cumin
- ⅓ cup water
- 1½ cups chopped cooked beets (roasted or boiled)
- 1½ cups cooked chickpeas or one 15-16oz can chickpeas, well-rinsed and drained
- Chopped parsley, slivered lemon zest, and extra virgin olive oil for garnish
- Blend the tahini, lemon juice, olive oil, garlic, salt, cumin, and water in a blender for about 10 seconds or until the garlic is puréed. Add the cooked beets and blend until smooth.
- Add the chickpeas and blend on high speed. The hummus should keep moving in the blender. If it stops moving, turn the blender off and use a spatula to scrape down the sides and remove the air bubble that may form near the blades.
- Keep blending until you get a smooth, creamy consistency. If it's too thick, add more water, ¼ cup at a time.
- When it's done and you've tasted it and adjusted the seasoning to your liking, dollop out the hummus onto a large plate. Use a spoon or spatula to spread it and create peaks and valleys.
- Drizzle the top liberally with olive oil and garnish with chopped parsley, slivered lemon zest, and a dusting of cumin if you like.
-The cumin can be replaced, too. Use coriander, allspice, or paprika instead.
Yummy! Two of my favorite foods!
🙂 🙂
Omar,
il y a quelques mois, je suis venu sur votre blog par hasard et j’ai été emerveillée par vos photos ….
Comme je ne comprends pas bien (euphémisme) l’anglais, je ne venais ici que pour la beauté de vos plats et la qualité de vos clichés; et puis petit à petit (merci reverso) j’ai commencé à traduire vos recettes et à les tester, donc maintenant, le plaisir est double, papilles et pupilles !
Pour tout cela, merci et bon anniversaire à votre blog …
Oui Nade, je me souviens bien…vous avez reconnu la photo de Gordes!
Cette message m’a rendu très content! Je sais bien combien il est difficile de comprendre une langue étrangère, même si ce n’est qu’un petit peu. Bravo à vous pour votre dévouement! Il y a aussi Microsoft Bing Translator. Je ne sais pas s’il est mieux que Reverso mais ça vaut le coup d’essayer. On entre tout simplement la URL du site et tout est traduit.
Merci encore une fois et s’il y a une recette que vous aimeriez voir ici, n’hésitez pas à me le faire savoir. 🙂
Omar, what is tahini and how do I ask for it in Spanish. Oh, and how do I say humus in Spanish too. Muchas gracias.
Hola Jayne! I think the word tahini would be unknown to many Spanish-speakers. An easy way to ask for it, if it is available, would be to ask for puré o pasta de semillas de sésamo (o de ajonjolí). Depending on the country you are in, you may have the best luck finding it in a health food store. From your email address though, I’m guessing you are in Mexico. That’s good news because sesame seeds are used extensively in Mexico. Remember, if all else fails, you can easily make your own! Just blend untoasted, hulled sesame seeds in a powerful blender until they are nice and smooth. You may or may not need to add a Tablespoon or so of oil to get things blending.
As for hummus, this is another word that will likely not be recognized by many people. If they do know it, it’ll be known as el hummus. At its most basic level, it’s a puree of chickpeas. Garbanzos are chickpeas so pasta de garbanzos or puré de garbanzos are both good descriptors. Good luck!
Thank you for the info and yes I live in Monterrey, Mexico
The color!!! So beautiful and vibrant!