'Also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.'
I'm a massive fan of hummus! It's so versatile and tasty and with this recipe it's pretty easy to make if you have a few minutes of spare time. Hummus is traditionally eaten with fresh vegetable crudités, tortilla chips as a dip or used as a spread on toast.
Not only is this recipe quick, with the addition of beets it's also a healthy alternative to your standard hummus. Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. With this flavourful addition it's a healthier alternative to store bought hummus.
The recipe...
How to store it?
Hummus is best eaten fresh, but you can store it in an airtight container in the refrigerator for up to 3 days. I wouldn’t recommend freezing hummus.
Can I substitute any ingredients?
Yes! This recipe is so versatile and can be made in several different ways. You can swap beetroot for roasted peppers, add chilli powder or paprika or make it without them for a more traditional style hummus. For a healthier version, you can leave out the olive oil and add water instead. This will reduce the hummus calories.
What if I don't have any tahini?
Don't worry about it! You can make this recipe without it. Alternatively cashew butter or almond butter make a good substitute. These nut butters have a similar consistency to tahini and their flavor is fairly neutral.