Hummus has become one of the most popular appetizers in recent years. We love it and proof of this are the many versions we have of the classic recipe: pesto, lentil, avocado, pepper and pistachio hummus, among others. But this beet hummus, with its touch of lime and coconut, is the most exotic version and delicious that we have tasted to date.
Its preparation is quick and simple. We just need to have a blender or food processor at home and the handful of ingredients that you will see below.
The rest is a matter of shredding them all together, period. You only need a few strips of pita bread or some carrot sticks and enjoy this delicious Beetroot hummus!
We wash the chickpeas well to remove the flavor that the liquid of the preserve brings and we reserve. In the glass of a blender, add the juice of half a lime, the tahini, the chopped beetroot and part of the chickpeas. We crush until obtain a homogeneous paste.
Add the rest of the ingredients to the glass and blend again. We check the texture point and, if we want it to be less dense, we add a little Greek yogurt or water. Adjust the point of salt and lime if necessary and beat again. We serve with a splash of extra virgin olive oil on top, sesame seeds, grated coconut and fresh parsley.
With what to accompany the beet hummus with lime and coconut
Hummus is traditionally served with pita bread, which is used as a spoon to scoop up small portions of this dip. With the beetroot hummus with a touch of lime and coconut The same thing happens, so we are going to follow the tradition, although we can also accompany it with crudités such as carrots, zucchini, celery or any other vegetable of our choice.
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