Beetroot hummus with Wösel apple cider vinegar tastes heavenly and is low in calories, but at the same time very nutritious!
For this delicious beet hummus, you will need:
- 1 can canned chickpeas (400 g can)
- 200 g oven-roasted red beets
- 3 tbsp. olive oil – 3 tbsp. of tahini or sesame paste
- 5 teaspoons ground cumin
- 2–3 cloves of garlic
- 5–6 tbsp. Wösel Apple Cider Vinegar
- Salt and ground black pepper
- A pinch of grated lemon zest can be added as seasoning
Proceed as follows:
Place the chopped raw beets in a baking dish, drizzle olive oil and a little salt on top. Roast in the oven until the beets are thoroughly cooked and the edges become a little crispier. Place peas and beets in the type of bowl where you can later process the pea pâté with a hand blender. Add olive oil, tahini, ground cumin seeds (not ordinary caraway seeds), garlic, salt, pepper and half of the vinegar. Process with a hand blender to a uniform mass. Add salt, lemon zest and vinegar to taste, until you are satisfied with the flavour combination of the pâté.
Hummus pâté is well suited for dipping with vegetable sticks, spreading on bread or a rice cake. To make things even tastier and healthier, a heap of sprouts can be added to the bread covered with pâté. Beet hummus brings diversity to the food you are eating and is a very tasty alternative to meat. Chickpeas are rich in plant protein, minerals and dietary fibre.
