Beet and Tahini Hummus

Step-by-step photo recipe for hummus with beets.

The sweet, earthy taste of beets is softened by the addition of the finished hummus with tahini (sesame paste) and creamy labne (eastern cream cheese from yogurt). If you can’t find the labe, just replace it with whole milk yogurt in the same proportion. Seeds black sesame seeds and cilantro will add bright colors to this hummus with beetroot.

Nutrition value of one serving: (total Calories 190, total fat 12 g., saturated fats g., proteins 8 g., carbohydrates 16 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. 30 min. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 450 gr beets
• 1 tsp coriander seed
• 1 bay leaf
• 2 tbsp. l olive oil
• 1 tsp black sesame seeds
• Two packs of finished hummus with tahini (300 g each)
• 1/2 tbsp. fat yogurt or labe
• Cilantro for serving, optional
• Warm pita triangles for serving

Recipes with similar ingredients: hummus, beets, coriander, laurel sesame leaf

Recipe preparation:

1. Peel the beets and cut them into pieces.



2. Preheat the oven to 220 ° C. Square baking dish mix beets with coriander seeds, bay leaf, 1 tbsp. l olive oil, 1/2 tsp salt and 1/4 tbsp. water. close aluminum foil and bake until the beets become very soft, about 45 min. Remove foil and allow to cool for about 10 min Reduce temperature to 160 ° C.



3. Remove the bay leaf. Load the beets and coriander seeds into food processor bowl and chop.



4. Put the sesame seeds in a small frying pan or on a leaf for baking and put in the oven. Sauté until fragrance, about 6 minutes Remove from the oven and cool.



5. Add chickpeas with tahini to the food processor and continue to mix until the mixture becomes homogeneous and airy scraping hummus from the sides of the bowl as needed, about 5 min



6. In a medium bowl, mix hummus from chickpeas and beetroot puree.



7. In a small bowl, gently stir the yogurt with a spoon until it won’t get creamy. Put the labe or yogurt in the center and gently make a depression in the center of the back of the spoon. Pour out the remaining tablespoon of olive oil in the recess and give it spread over beetroot hummus. Sprinkle with black sesame seeds and garnish with cilantro leaves. Serve with warm triangles from pits. Recipe for dip sauce with chickpeas and beets.