Vibrant Beet Hummus with Celery Sticks
Detox Vegan Brunch: Pink Beet Hummus & Crunchy Celery Sticks (Low-Calorie, High-Protein Dip)
Hummus, a delectable spread made from the superfood chickpeas, is a staple in Middle Eastern cuisine, perfect for smearing on bread or serving as a versatile sauce. Today, we’re elevating this classic by introducing ‘Beet Hummus & Celery Sticks,’ featuring beets and celery – vegetables recognized by TIME magazine as one of the world’s top four superfoods and celebrated for their detoxifying properties. Packed with protein, hummus is not only low in calories but also satisfying, making it an excellent choice for a light yet fulfilling meal. Enjoy the healthy and delightful flavors!
Ingredients (Serves 2-3)- 200g cooked chickpeas
- 200g cooked beetroot
- 120ml water (or reserved chickpea cooking water)
- 100ml lemon juice
- 1.5 Tbsp minced garlic
- 1.5 Tbsp avocado oil (1 Tbsp for hummus, 0.5 Tbsp for drizzling)
- 1 Tbsp toasted sesame powder
- 1/2 tsp salt (adjust to taste)
- 1 handful chopped celery leaves
- 2-3 celery stalks
- Dried parsley flakes (for garnish)
Cooking Instructions
Step 1
First, prepare 200g of cooked beetroot and 200g of cooked chickpeas. For the beetroot, steaming or roasting until tender beforehand is recommended for a smoother texture.
Step 2
Place the cooked beetroot and cooked chickpeas into a blender.
Step 3
Add 100ml of lemon juice for a bright, zesty flavor and 120ml of water to achieve a smooth consistency. If you have reserved water from cooking the chickpeas, using that will add an extra depth of flavor. You can add a little more water if needed to reach your desired hummus texture.
Step 4
Incorporate 1 tablespoon of toasted sesame powder for a nutty, rich aroma.
Step 5
Add 1.5 tablespoons of minced garlic to introduce a pungent kick.
Step 6
Season with about 1/3 to 1/2 teaspoon of salt, then blend all ingredients until smooth and creamy. It’s helpful to stop the blender occasionally and scrape down the sides with a spatula to ensure an even consistency.
Step 7
Transfer the blended hummus to a serving bowl. Add 1 tablespoon of avocado oil and mix thoroughly with a fork or spoon until well combined and glossy. This step enhances the smooth texture and rich finish of the hummus.
Step 8
Spoon the hummus onto a serving plate. Drizzle the remaining 0.5 tablespoon of avocado oil around the edges. Garnish generously with dried parsley flakes, the chopped celery leaves, a few whole cooked chickpeas, and any other toppings you desire for a beautiful presentation.
Step 9
Finally, trim the tough outer fibers from the celery stalks, cut them into sticks, and arrange them alongside the hummus. Enjoy dipping the crisp celery sticks into the smooth, vibrant beet hummus! This makes for a perfectly healthy and delicious vegan meal.
