Everybody I know likes hummus; regardless of weather they are herbivores or omnivores. I guess it is the paste-like consistency and heartiness that appeals to so many, especially in my version I would like to make bean hummus.
- 1 can unsalted red beans, rinsed and drained
- 1 cup beetroot cubes, oven-baked or cooked
- 3 tbsps. nutritional yeast
- ½ tsp. garam masala or ground cumin
- 1 tsp. unsalted tahini
- 2 tbsps. lemon juice
- 5 green olives
- 3 garlic cloves or 1 tsp. garlic powder
- Black pepper and cayenne pepper to taste
- 1 tbsp. chopped fresh parsley
- Throw all ingredients into blender or food processor and process until homogenous hummus forms.
- Taste and add salt/pepper if necessary.
- Depending on how dry or wet your beet is and whether you are using blender or food processor you might need to add a bit of water. Add more if you want the hummus to be more liquid and less if you prefer it thicker.
- Method: Blending
- Serving Size: 1/3 of recipe
- Calories: 174 kcal
- Sodium: 143.3mg
- Fat: 2.5g
- Carbohydrates: 21g
- Fiber: 8.2g
- Protein: 11g
Keywords: bean hummus