Beetroot Hummus and Avocado Hummus Recipes

I LOVE hummus a lot! Even though in our culture we make and eat a lot of hummus, as a child I refused to to eat it because I could not stand the taste (at least that is what I always thought). Since I am a grown up I started to try things again and noticed that it is not as bad as I always thought it was.

Hummus  is an Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. The earliest known recipes for a dish similar to hummus bi tahina are recorded in cookbooks written in Cairo in the 13th century. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe. (Wiki)

The last couple of weeks I tried some recipies to find my favorite combinations and variations to make hummus a little bit more exciting. And as the standard hummus is already amazing I thought it was time to find a variation which tasted at least as delicious as the original one. I found some recipes and changed them a bit more suitable for my own taste buds.

My favorite combinations and tastes added to hummus are the avocado and beetroot and they are so easy no make.

The recipes are of course vegan as well!

 

Beetroot Hummus

  • 450g chopped beetroot, drained
  • 400g can chickpeas, rinsed, drained
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil(corn oil)
  • salt and pepper
  • And some veggie sticks or on bread as spread!

Avocado Hummus

  • 1 Avocado
  • 1/5 can chicpease, rindes, drained
  • 1-2 cloves garlic, minced
  • 1-2 tablespoon lime juice
  • 1 tablespoon olive oil/corn oil
  • salt and pepper
  • Veggie sticks or on bread as spread!

 

 

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