Beetroot Hummus
4 servings
135 minutes
Beet hummus is a delicate, velvety paste inspired by Turkish culinary traditions. Its rich purple color and sweet-earthy flavor of beets harmonize with the nutty depth of tahini and the light citrus tang of lemon juice and zest. Added garlic and cumin give the hummus a spicy kick, making it a perfect complement to fresh vegetables, crispy flatbreads, or tender zucchini rings. Historically, hummus in Turkey is not just a snack but part of cultural heritage, symbolizing hospitality and unity. The beet version of this dish is a bold interpretation of the classic that delights the eye and impresses with its taste, turning the familiar into a gastronomic masterpiece.
1
Boil the beet until soft.
- Beetroot: 500 g
2
Peel the cooked beetroot from the skin and roots, and blend until smooth in a food processor or blender.
- Beetroot: 500 g
3
Add tahini or ground sesame (best done in a coffee grinder or mortar), juice, chopped garlic, zest, cumin - mix.
- Tahini: 2 tablespoons
- Lemon juice: 5 tablespoon
- Garlic: 1 clove
- Lemon zest: 1 tablespoon
- Ground cumin: 1 tablespoon
4
Salt and pepper to your taste.
- Salt: to taste
5
Serve with zucchini rings, cucumbers, crisps, or pita/flatbread
