Snacks & Finger Food
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Beetroot Hummus (“Bloody Dip”)
by @NomNomBright magenta-colored chickpea dip with beetroot, lemon and garlic — a humorously spooky party dip to serve with dark bread and vegetable sticks.
Source / link: Saisonküche
Ingredients
Makes:
ca. 600 g
Amounts are for the complete recipe — choose ½, 1 or 2.
| 400 g | Chickpeas (cooked, canned) |
| 250 g | Beetroot (cooked) |
| 2 EL | Tahini (sesame paste) |
| 2 EL | Lemon juice |
| 1 | Garlic clove |
| 3 EL | Olive oil |
| 1/2 TL | Cumin (ground) |
| 1/2 TL | Salt |
| etwas | Pepper |
| 3–4 EL | Water |
| nach Bedarf | Dark bread for serving |
| nach Bedarf | Vegetable sticks for serving |
Preparation
Step by step through the recipe
- 1 400 g Put the chickpeas in a sieve, rinse under cold water and drain well.
- 2 250 g Cut the cooked beetroot into rough cubes.
- 3 2 EL Put tahini, 2 EL lemon juice, 1 peeled garlic clove, 3 EL olive oil, 1/2 TL cumin, 1/2 TL salt and a little pepper into a blender or a tall container.
- 4 Add the drained chickpeas and the diced beetroot and blend everything finely.
- 5 Add 3–4 EL water gradually, spoonful by spoonful, and continue blending until the dip is creamy and smooth.
- 6 Season the dip with a little salt and pepper and, if needed, stir in another 1 EL water for a looser consistency.
- 7 Transfer the beetroot hummus to a bowl and serve with dark bread and vegetable sticks.
Notes & tips
If you prefer it less intense, reduce the tahini to 1 EL and add 1–2 EL more olive oil. The bright pink color comes solely from the beetroot — for an even stronger magenta, use 50 g more beetroot. The dip tastes best fresh, but it keeps covered in the refrigerator for 2–3 days; stir briefly before serving.
Nutrition
estimated per serving- Calories
- 476 kcal
- Protein
- 19 g
- Fat
- 19 g
- Carbs
- 67 g
– = ingredient not in nutrition database (estimate incomplete)
