Beetroot & Bean Hummus
Hummus is such a versatile dish to make. I love it with biscuits, bread, salads, veggies stick and one of my favourites is smothered on top of a roast sweet potato with a dollop of sour cream on top. Adding beetroot gives it a sweeter flavour and, of course, the colour is amazing.
When I looked in the freezer, I had no chickpeas, but I did have lots of Madagascan Lima beans, so decided to give it a try. It’s my new favourite. The creaminess of the beans is so much nicer with beetroot and I always have loads of beans.
I added the black garlic to give it a bit of oomph, which was probably the best idea I had all week. Substituting with chopped garlic isn’t going to give you the same flavour, so try and get the black one. Actually it isn’t a garlic clove that is black, it is a fermented garlic that has an amazing taste.
Is this a real hummus? Nope. But it does have Tahini, and I don’t know what else to call it!
Beetroot & Bean Hummus
Ok, I know hummus is chickpeas, but I have so many cooked beans, and guess what? It works. Actually I really liked the creaminess of the beans with the beetroot but it was definitely missing something. I scratched around in the fridge looking for inspiration, and found some black garlic. Oh wow - that was the missing ingredient. It takes this dish from ordinary to exceptional.
- Course
- Diet
- Keyword
Appetizer
Gluten Free, Low Lactose, Vegan, Vegetarian
beans, Beetroot, hummus
- Prep Time
10 minutes
Ingredients
- 1 cup Lima beans, cooked Butter beans would also work
- 1 cup Beetroot, cooked
- 1 tsp Tahini
- 2 Tbsp Parsley, fresh
- 2 tsp Black garlic
- 1/2 cup Olive oil
- 1/2 tsp Ground black pepper
- 1/2 tsp Salt
Instructions
- Combine all of the ingredients in a blender or food processor
- Blend until very smooth and creamy. Add a little more olive oil if it gets stuck and won't blend
- Add more salt and pepper if required
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