Isn’t it funny how your tastebuds changes? A few years ago there was no way I would have eaten beetroot and cumin was never one of my favourite spices either. Now I simply love it. Isn’t it just amazing how we can grow to love new flavours and foods? Our taste is like life itself, ever growing and evolving. The biggest hurdle may just being brave enough to try some new stuff out, in the first place. So even if you are not sure you will like this pink hummus, based on previous beetroot and/or hummus experiences, go ahead, take the plunge and try something new. Surprise your tastebuds by stepping out of your comfort zone. You might actually like it!
Beetroot is your everyday superfood. They are a pretty pink nutritional powerhouse and an excellent example of how food can work as medicine. They are rich in folic acid, iron, magnesium, manganese and phosphorus. The purple-red colour comes from betacyanin which is considered an important cancer fighting compound. Beetroots, particularly in its raw state is a very strong detoxifier due to its high content of the antioxidant glutathione. They taste great raw, grated into a salad or in a juice. Or you can cook them by boiling them or roasting them. Pickled beets are also popular. Personally I prefer the raw or roasted. I find it is quicker to roast them than boil them, plus the roasting seems to bring out the sweet flavour too.
Cumin is a typical Middle Eastern flavour and works really well with pulses. It is the main spice in your usual hummus and its earthy flavour marries really well with the earthiness of the beetroot. It is considered as a carminative herb meaning it has digestive health benefits and can reduce flatulence. No wonder it is suited to use with pulses…
Tahini is the other staple ingredient of hummus and it works very well in this recipe too. Tahini is sesame seeds ground into a paste. It is quiet bitter on its own but gives a creaminess to the hummus. I find it also pulls all the different flavours together beautiful. Seasame seeds are a great source of calcium, so an important addition to any diet, but particularly to keep them bones healthy.
This beetroot hummus is delicious as a dip with raw veggies, on top of oat cakes or as a side dish to a mixed salad, grilled fish or what ever else you can think of. Even though it contains several earthy ingredients it is surprisingly sweet. You will get the best texture if you use a food processor.
Enjoy this pretty pink powerhouse in anyway you see fit. If you make it, I would love to hear what you though of it. 🙂
Butter Bean & Beetroot Hummus
1 tin of butter beans, drained & rinsed
2 large beetroots, peeled
2 tsp dark tahini
juice of 1/2 lemon
1/2 tsp ground cumin
sea salt & black pepper, to season
Start by roasting your beets. Peel and chop the beetroot into chunks. Place on an ovenproof tray and drizzle with olive oil. Season with a pinch of sea salt and black pepper. Roast in a preheated oven at 200°C, for about 40 min or until soft. Once the beetroot is done, let them cool completely before adding to your food processor. A smart idea is to roast a couple of extra beets when you are making your usual roast veggies and then make the hummus later or the following day.
Add the butter beans, tahini and lemon juice along with the beets to your food processor and blend until you have a smooth paste.
The hummus will keep for a few days in the fridge if stored in an airtight container. Enjoy as a dip, spread or as a side to your main meal.