I always try to maintain legumes in my diet during summer! And you know that summer in Greece lasts at least six months. So I decided to play with the classic hummus recipe and mix it with other materials to give it color and make it more “appealing” on the table.
The result was really impressive because even my friends who do not eat hummus were tempted to try and they got super excited. I made two versions: with beetroot and basil. In the first version with the beetroot, the color definitely stole the impressions while in the second the basil gave a taste and texture that reminded much of a basil pesto.
Click here to see the basic recipe for hummus.
Hummus with beetroot
Ingredients
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- 2 cups hummus
- 2 medium sized beetroots
- 2 tablespoons olive oil
- 1 teaspoon salt
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Directions
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- Put the beets in foil, then add oil and sprinkle with salt.
- Wrap them in foil and bake in the oven at 180° C for 40 minutes or until soft
- Put the beets and the hummus in a food processor and beat until you have a completely homogeneous mixture.
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Hummus with basil
Ingredients
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- 1 bunch basil (leaves only)
- 2 cups hummus
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Directions
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- Wash the basil leaves and dry them with paper towels
- Put all ingredients in the food processor and beat until you have a completely homogeneous mixture.
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