The most delicious beetroot hummus (without the chick peas)
Beet root hummus but without the chick peas
Hummus is one of those favorite recipes here. And yes, I do eat chick peas from time to time but I figured it would be nice to have a recipe without the legumes in it. I know a lot of people don’t eat legumes as it makes them feel bloated or gassy. Technically hummus should always have chick peas in it, as the literal translation of hummus is ‘mash of chick peas’.
Beet hummus
But since the name hummus is a good description of the flavours you can expect here, I’m keeping it that way. But feel free to rename the recipe to whatever you think is appropriate! First of all this is totally delicious. You will not miss those chick peas at all. It ups your vegetable into too, always a good thing in my book.
Easy to make
The beet hummus is super easy to make too and you just have to remember to soak the cashews before you start making this recipe. I tend to forget to soak them so a quick tip here. If you take the cashews and pour boiling water over them, they will soften in about half an hour or so. Or at least they will be soft enough for processing. Ideally it is always best to soak them over night.
My favorite way to eat this beet root hummus is with raw vegetable sticks such as carrots, celery and bell pepper but it would also work great to spread on a tortilla wrap
- 70 gr raw cashew nuts soaked and drained
- 200 gr cooked beet root in pieces. (about 1-2 beets)
- 3 tbsp tahini
- 60 ml extra virgin olive oil 1/4 cup
- 70 ml lemon juice 1/3 cup
- 1 tsp salt
- 1 clove of garlic crushed
- black pepper
- cilantro for serving optional
- carrots bell peppers, celery sticks for serving
-
Add all ingredients into the bowl of a food processor and process until smooth.
-
Serve the hummus with raw vegetable sticks or keep in the fridge until use.
-
Serve with some fresh cilantro on top
