Here is a hummus that shakes up habits with its brilliant hot pink colour, obtained naturally from beetroot. Beyond its guaranteed visual effect, the beetroot gives this recipe a sweet, earthy flavour that breaks from classic hummus. Ready in a few minutes in the blender, it goes beautifully with raw vegetables or living bread for a colourful, indulgent aperitif.
Hot pink beetroot hummus with sprouted chickpeas
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Sunflower seed and activated almond puree
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Ingredients
- 300 g sprouted chickpeas (or cooked, for a non-raw version)
- 4 tablespoons tahini or sunflower seeds
- 1 medium beetroot or one pitaya (dragon fruit)
- 2 cloves of garlic
- The juice of one lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 240 ml water
Method
- Put all the ingredients in a blender and blend until perfectly smooth.
- Scrape down the sides of the jug with a spatula from time to time so that everything is properly incorporated.
- Add the water gradually until you reach the consistency you want.
Tip
For a colour that is just as bright but a more neutral taste than beetroot, simply replace it with a pitaya (dragon fruit). Add the water last and in small amounts: raw beetroot already releases a lot of juice, and a hummus that is too runny can only be rescued by adding more tahini. Wear gloves unless you want pink fingers for a day.
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FAQ: your questions about the pink beetroot hummus
How do you make beetroot hummus?
The principle is that of classic hummus: chickpeas, tahini, garlic, lemon and salt, to which beetroot is added for colour and sweetness. Two schools exist: cooked beetroot, sweeter and milder, or raw beetroot as here, with a more earthy taste and a far brighter colour. In both cases, blend for a long time and loosen with water until you reach the texture you want.
Which spice goes well with beetroot?
Cumin is the most obvious partner, followed by ground coriander, caraway and fennel, all able to stand up to the earthy taste of beetroot. Warm spices also work very well: cinnamon, ginger, or the cayenne pepper used here, which adds relief without masking the vegetable's sweetness. Fresh dill, more unexpected, nicely underlines its green side.
What can you pair beetroot with?
Beetroot goes with anything that brings acidity or fat: lemon, cider vinegar, apple, citrus, but also tahini, nuts and avocado. Fresh herbs such as dill, parsley and mint lift it. In this hummus, the tahini and lemon pairing plays exactly that role: the first rounds off, the second wakes up. Serve with sticks of cucumber, carrot or celery.
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