This is the third post of My Vegan Turkish Breakfast Series, today I’m sharing the beetroot hummus recipe. Hummus is a typical Middle Eastern dish and recently it has gained popularity not only in Turkey but all over the world. Instead of the normal version of hummus which is popular, I wanted to try a new and colorful version. I got the inspiration from Nesrin’s Küche and made my own vegan version of it. You can serve it as a breakfast spread or as a dip for crackers. It was also a good match with my vegan simit poğaça, that I prepared.
- 260 g chickpeas (cooked)
- 250 g beetroot (cooked)
- 3 Tbsp soy yogurt
- 2 Tbsp tahini
- 1 tsp salt (or more to taste)
- Juice of 1/2 lemon
- Add the chickpeas, beetroot, tahini, yogurt and lemon juice to a blender or food processor. Add the salt to taste.
- Process on low until the mixture starts to smooth out. Blend until smooth.
- You can serve it right away or chill in the fridge and keep the leftover in a jar in your fridge.
Enjoy the beetroot hummus with fresh bread and a Turkish tea!
Afiyet olsun and enjoy the recipe