A vibrant twist on traditional hummus, we're combing roasted beets to achieve a beautiful color thats perfect for Valentine's day. The beet adds a slightly sweet earthly note, and pairs well with some heart shaped pita chips :). This beat hummus recipe is super easy, tasty, and makes for the cutest snack for you a special someone to share!
Hummus has a rich history that spans centuries and is deeply rooted in Middle Eastern cuisine. The origins of hummus can be traced back to ancient Egypt. Chickpeas, a key ingredient in hummus, were cultivated in the region as early as 7,000 years ago. The use of ground sesame seeds, another essential component of hummus, can also be traced to ancient Mesopotamia.
The modern form of hummus is closely associated with Levantine cuisine, particularly that of Lebanon, Israel, Jordan, and Syria. In these regions, hummus has been a staple dish for centuries. Different regions have their own variations of hummus. Some prefer it with more lemon juice, while others add more tahini or olive oil. Ingredients like garlic, cumin, and paprika are also commonly used to enhance flavor.
Hummus is not only delicious but also nutritious. It is a good source of plant-based protein, fiber, and various vitamins and minerals. This nutritional profile contributed to its popularity as a healthy snack. Today, hummus is enjoyed worldwide and is available in various flavors and forms. It has become a symbol of Middle Eastern cuisine and a versatile dish with global appeal.
Prefer to Watch? Click here: Valentine's Day Hummus
Valentine's Day Hummus
Total Time: 1.5 hours | Servings: 2-3 | Level: Easy |
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Course: Appetizer, Snack
Cuisine: Middle Eastern
Equipment:
Ingredients:
Beet Hummus:
1 roasted beet, peeled and chopped (144 grams)
1 can chickpeas, drained and skinned (400 grams, 15 ounces)
1/4 cup tahini (I particularly like this tahini because it's ultra creamy and nutty, without any bitter taste!) (40 grams)
Zest of a lemon
Juice of half a lemon
2 cloves garlic, minced (12 grams)
1/3 cup olive oil (71 grams)
Salt and pepper to taste
Pita Chip Heart:
Pack of white pita
2 tbsp olive oil (26.6 grams)
salt and pepper to taste
Directions:
Preheat oven to 375 degrees F (190 C), remove the stem, root, and skin from your beet and wrap in foil. Roast the beet for one hour (until knife tender). Set aside and let cool.
In the meantime, drain your canned chickpeas and soak them in water. You can see the skin of the chickpeas start to loosen up. Gently use your fingers to rub the skin off. This makes for an ultra smooth hummus!
Once your beet is cooled, chop it and place it in your food processor, along with the rest of your hummus ingredients (expect for the olive oil).
While blending, drizzle in your olive oil, until smooth. Taste and adjust seasonings to your liking. Place in the fridge to chill.
With a heart cookie cutter, cut out hearts from your white pita. Place the hearts in a medium bowl and toss with olive oil, salt and pepper.
Place the hearts in an even layer in an air fryer and fry on 390F for 2 minutes on each side.
Place your hummus and serve with your freshly toasted pita chips.
Thank you!
I hope you enjoyed this post and give this recipe a try! If you have any feed back, please leave a message down below. I would be more than excited to read them or to answer any questions you have!
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