Beetroot Hummus with Tortilla Wraps
Hummus is one of the most well-known dishes in Middle Eastern cuisine, enjoyed around the world. The traditional recipe is made with chickpeas and tahini, but the beetroot version adds a unique flavor and vibrant color to this healthy dish. Beetroot hummus is not only visually appealing but also rich in nutrients, packed with fiber, protein, and antioxidants. Served with fresh tortillas, it's a perfect choice for a light lunch or a snack for a gathering with friends.
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Ingredients for this recipe
Servings: 4
250
g
Chickpeas (cooked or canned)
1
Beetroot (cooked)
2
tbsp
Tahini (sesame paste)
1
cloves
Garlic
30
ml
Lemon juice
30
ml
Olive oil
0.5
tsp
Ground cumin
1
tsp
Salt
0.5
tsp
Black pepper
4
Tortilla Wraps
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Preparation Steps
1
If using canned chickpeas, rinse and drain them thoroughly. If using dried chickpeas, soak them overnight and then cook until tender.
2
Peel the cooked beetroot and cut it into smaller pieces for easier blending.
3
In a food processor or blender, combine the chickpeas, beetroot, tahini, crushed garlic, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy.
4
If the hummus is too thick, add a little water or extra olive oil and continue blending until you reach your desired consistency.
5
Lightly toast the tortilla wraps in a pan for a crispier texture, or keep them soft if preferred.
6
Serve the beetroot hummus with the tortilla wraps. Garnish with extra sesame seeds, parsley, or a drizzle of olive oil.
