Beautiful pink beet hummus with the addition of citrusy sumac spice is as pretty as it is healthy! A very easy recipe that is the perfect healthy snack!
Everything I thought I knew about hummus was flipped on its head when I visited Israel last year. I’ve always loved hummus, but I never truly tasted hummus until that first bite in Tel Aviv.
First of all, hummus is not just a convenient snack in Israel, it is a meal and typically it is a meal served at breakfast. It is also ALWAYS served fresh and is NEVER served cold. When the fresh hummus, made that morning, runs out then the establishment closes. Done. That’s it. Try again tomorrow, and get there early.
For the last year, I have not been able to enjoy cold, store-bought hummus. I must make it myself and even if I’m eating it a few days later I will take it out of the fridge and let it warm up a bit before I dive in.
Truly, a bowl of warm hummus in the morning is an absolutely beautiful thing, protein, complex carbohydrates, it is filling and delicious! Although I love the idea of hummus for breakfast (breakfast hummus recipe coming soon) I still do eat it as a snack and eat it often. Hummus is the ultimate blank slate and does very well with many different flavor variations; spinach and artichoke, roasted red pepper, roasted garlic, and my very favorite beet + sumac. Sweet earthy beets paired with the bright citrus zing of sumac. Yum!
INGREDIENTS NEEDED TO MAKE EASY BEET SUMAC HUMMUS:
- Chickpeas – The base of all hummus. I use canned organic and rinse them.
- Roasted Beets – You can absolutely roast your own beets, but most stores also sell vacuum-sealed roasted beets (like this brand).
- Tahini – Tahini is a sesame seed paste, simply ground sesame seeds. It is an excellent source of protein (20% protein by volume) and a great source of vital nutrients and minerals including iron!
- Sumac – The perfect way to balance the sweetness from the beets and the nutty tahini. More information on sumac below.