I asked Alexandra Marmaziu from EATbyalex, our girl of the month, to share one of her amazing recipes with us. EATbyalex is a meal delivery service based in Zurich with the aim to bring more plants to people’s plates for a healthier and more sustainable lifestyle. All the dishes are not only clean and delicious, but also vibrant and colourful, proving that plant-based eating is anything but boring! This pink beet hummus is the perfect addition to your salads, sandwiches or served as a snack with some crunchy veggies!
Ingredients for the pink beet hummus:
- 1 medium sized cooked beetroot – chopped
- 1 can chickpeas – keep the chickpea water
- 2 tbs tahini
- 1 tsp cumin powder
- 4 tbs olive oil
- 1 tbs lemon juice
- 1⁄2 tsp salt
- 1⁄8 tsp cayenne pepper
Ingredients fo the Za’atar oil:
- 1 tbs olive oil
- 1 tsp Za’atar (Arabic dry herb mix with sesame seeds)
- 1 tbs pine nuts, toasted
Directions:
01. In a blender, mix all the ingredients for the hummus except the chickpea water. If needed, add little by little some of the chickpea water until you reach a smooth consistency. Add more or less of it to reach the desired consistency – I prefer it fluffier rather than too dry. Transfer to a serving bowl.
02. Prepare the Zaatar oil by mixing oil, toasted pine nuts and Zaatar with a spoon until well combined.
03. Add the oil to the beetroot hummus. You can also add some pomegranate seeds and fresh coriander leaves before serving.
