Have you ever thought playing with the color of hummus?
Who doesn’t like the color of beetroot? That bright color easily takes our attention at markets. Its color is good not just for our eyes, but also for health. Do you remember the benefits of colorful fruits and vegetbales? You can read them here.
Besides these benefits, the color of this delicious and healthy vegetable has a role in our language. There is a proverb in Turkish related to the color of beetroot: To turn as red as beetroot. When do we use this proverb? We use it to describe a person if he turns red when he makes a mistake, when he is embarassed, when he gets furious or when he is sunburned. The proverb means ‘extremely’ angry, embarrased or burned. Have you turned as red as beetroot lately?
This time the one who turns as red as beetroot is not a person, but a food. You know hummus, a fantastic dip made from chickpeas, don’t you? I made a different version of it with beetroot addition. It was as tasty as our regular hummus, a bit thicker than it. You must try it if you love colorful foods or want to make a change on hummus you already know.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4
- ½ cup boiled chickpeas
- ¼ cup boiled beetroot, peeled and chopped
- 1 ½ tbsp tahini
- ½ lemon
- salt to taste
- 2 tbsp parsley, chopped
- Blend chopped beetroot and add chickpeas. Blend them together.
- Add a little water in which you boil beetroot if necessary.
- Squeeze lemon, add tahini and salt. Blend until smooth.
- Add parsley and mix with a spoon.
- Wait it in refrigerator for half an hour or a bit more and serve cold as mezze or dip.
- Scoop some with a spoon and serve it with a little mashed beetroot as topping, on arugula leaves and with a lemon wedge.
You can play with the amount of beetroot depending on how pink you like your hummus.
Pickled beetroot works too! You don’t need to add salt then.