Pink delight: fine recipe for beetroot hummus

Somehow I really like the bright colors. Maybe because the weather outside is Fifty Shades of Gray-like. ;-) It's been a long time since I made hummus myself and I have to say: I'm impressed not only by the good-mood color but also by the taste - very tasty! The recipe for the beetroot hummus is vegan and very easy to prepare and can be served as an aperitif or as a small snack with raw vegetables or flatbread. Definitely try it out! ;-)

If you don't like beetroot or beetroot, as we say in Switzerland, simply leave it out - the hummus tastes very tasty even without it.

This splash of color is a feast for the eyes and the palate for your next aperitif.

This is what you need for an aperitif serving for 4 people:

• 240 g cooked chickpeas - I took 1 can of Karma organic chickpeas from the Coop (unauthorized advertising).

• 1 small beetroot (beetroot)

• half a lemon

• 2-3 cloves of garlic

• 50 g tahini (sesame paste)

• 50 g white almond butter

• 0.5-1 tsp Vegeta spice mix

• 1 espresso cup of water

• little olive oil

• some white balsamic vinegar

• Rose salt & red pepper as needed – you can of course also use normal salt

• 1 tbsp toasted pine nuts

• 1 tsp roasted sesame seeds

• 2 tsp pesto – I used parsley pesto, but you can also use arugula pesto or regular pesto

My pesto is not vegan because I used parmesan cheese to make it. You can also use vegan parmesan or simply leave it out.

You can also find the recipe for the rocket pesto on my blog.

That's how it's done:

• Bake the beets in the oven preheated to 200 degrees for 50 minutes - then let them cool

• Place the drained chickpeas in a tall container or food processor and crush the garlic cloves

• Now add the tahini and the almond butter - the 50 g are approx. 3 tbsp each

When you buy tahini, the oil often floats on top: be sure to mix the paste and oil thoroughly before using the tahini.

• Now add the lemon juice to the container, the Vegeta spice mix, a little olive oil, white balsamic vinegar, the espresso cup with water, salt and red pepper

• Now puree the mixture with a hand blender or in a food processor

• Now take the baked beetroot, peel it and cut it into smaller pieces - add it to the pureed hummus

• Puree everything vigorously again until the hummus has a fine consistency

• Now season the beetroot hummus with pepper and salt and serve it on a plate or in a bowl

• Now decorate the hummus with sesame seeds, pine nuts, a little olive oil and pesto – if you like. And then it's time to enjoy!

By the way: You can find the video for the recipe on my Instagram and TikTok accounts.

The hummus has a creamy consistency and tastes so delicious with bread or vegetables.