Since I’ve been living in the Middle East for a while now, it’s about time to share with you guys a recipe for this amazing dish! Hummus is such a basic and I believe that everybody should know how to do it and always have it in the fridge! It just goes so well with so many things: as a dip for your veggie sticks, as a spread on a sandwich, inside a pita bread with some fresh salad and falafel, on your cauliflower, and the list goes on and on! It’s SO yummy and honestly so simple to make, it barely takes 5 minutes! It’s super healthy, too and if you wanna save on the fat, just replace the olive oil with more lemon juice or water. This recipe is for the classic version of hummus and a second more colourful one. The beet hummus I absolutely love, just because of its nice pink colour and ‘beety’ taste! SO GOOD! 🙂
- 1 can of chickpeas (15 oz)
- juice of 1 lemon
- pinch of salt & pepper
- 1 tsp lemon zest
- ⅓ cup tahini (sesame paste)
- 1-3 Tbsp water (depending on desired consistency, start with 1 and add more later)
- 1 Tbsp of olive oil (optional - for low fat just replace it with water or more lemon juice)
- ⅓ cup cooked beetroot, cut into pieces
- sweet paprika powder
- basil or parsley
- Add all the ingredients, except for the beet, into a blender and mix until you get a smooth consistency (if you want it more liquid just add more water).
- Take out half of the hummus and set aside in a bowl.
- Now add the beet and blend again until combined.
- Serve with a dash of sweet paprika powder on top.
- Store in the fridge up to 3 days!
[…] So, I thought that it was about time that I’d make a plant-based version out of the most common dish around here. What’s great about this recipe is that it’s completely oil-free, without salt and plant-based.It’s filled with great spices, crunchy salad, creamy hummus and, of course, tahini drizzled on top (what would life be without tahini?). If you don’t have a good hummus on hand, you can always make your own by following my hummus recipe! […]