Do you sometimes have periods in which you crave for a certain dish or food? I do not know if it’s still a “phase” because it’s lasting for too long now, but for me it’s craving for chickpeas and kohlrabi/cabbage turnip. Probably, the one or the other has already seen my declaration of love on Instagram. Ok, do not ask, I do not know why. At any rate, I’m not pregnant 🙂 . But for satisfying my cravings I have the perfect, super fast recipe for a beetroot-hummus and, of course, this is the perfect dip for kohlrabi pieces. Two flies with a swatter, isn’t life beautiful? 🙂
Chickpeas – vegetable protein source
I’ve already told you some facts about chickpeas in my recipe for a chickpea-avocado-salad. In addition, chickpeas are true protein-bombs and are full of important nutrients, antioxidants and fiber. To help prevent the bloating effect of these small grenades, the ground caraway helps in my recipe. Caraway is great for making flatulent foods more digestible. Ginger and parsley can easily prevent bloating. Just in case you’re up to something afterwards. 😉
But enough beating around the bush, here we go!
Hummus with Beetroot (vegan & gluten-free)
(serves a bowl like in the picture)
2 or approx. 200 g beetroot (pre-cooked)
250 g chickpeas (pre-cooked, drained)
1 lemon (juice of it)
1 thumb-sized piece of ginger (optional 1/2 teaspoon ground ginger)
1 bunch of fresh parsley or mint, depending on personal preference
4 tbsp olive oil
2 tsp tahin (sesame paste)
1 tsp cumin (ground)
1 tsp coriander seeds (ground)
1/2 tsp caraway (ground)
1 pinch of sea salt
1 pinch of pepper
1 tsp sesame seeds
Optional: 1 clove of garlic for the stinkers among you 🙂
- Sounds weird, but it’s as easy as this: pack everything except some parsley/mint in a blender and blend until it turns creamy. If it’s not creamy enough, just add a dash of olive oil.
- Fill the hummus in a bowl. Chop the remained parsley/mint and sprinkle over it. Et Voilà!
Optionally, you can replace the beetroot with pickled, dried tomatoes and use oregano, thyme or rosemary instead of parsley. So, the whole thing gets an Italian touch. Fresh coriander as a herb puts you in the Asian kitchen, just try it!
You can prepare hummus in all possible variations and you see: It’s really easy. If you like pumpkin seed oil, you can also give it a shot and garnish with pumpkin seeds. But then, I would use the fresh herbs more sparingly, because that could be too much of spices. If your beetroot-hummus survives your hunger, it will last for one day in the fridge. If you apply a layer of olive oil and cover with it, at least one ore two days longer. In any case you can use hummus as a spread, as a dip or as a salad wrap filling. Personally, it’s kneeling me down but that’s another issue… 🙂
Just try it yourself and tell me your creation! Enjoy!
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