Step 1 / 5
Place the boiled chickpeas in a food processor. Add tahini, yogurt, garlic, lemon juice, pickled beets, and pickled beet juice. Blend until smooth.
The sour and slightly sweet flavor of pickled beets, when combined with hummus, creates a satisfying and balanced taste. This recipe, served with lavash chips, is perfect for those looking for a quick and unique snack.
The Flavor Secret of Beet Pickle Hummus
Beet pickle, a beloved fermented food, is known for its high probiotic content. In this recipe, the pickled beets add a new dimension to the hummus, enhancing both its visual appeal and flavor.What you need
Ingredients
Step by step
5 stepsPreparation
Berrak
Products used in this recipe
Pickled Beetroot
Arugula Salad with Berrak Beetroot Pickles and Walnuts
Gourmet Potato Salad with Cornichons and Mustard
Cheddar Cheese Hot Dip with Jalapeños
Chicken Skewers Marinated in Pickle Juice
Canapés with Roasted Peppers and Labneh
Yogurt Beet Pickle MezzeBeet Pickle & Hummus Crispy Lavash
Ingredients
- 1 cup cooked chickpeas
- 2 tablespoons tahini
- 2 tablespoons strained yogurt
- 1 clove garlic
- 2 tablespoons lemon juice
- 3 tablespoons chopped Berrak beet pickle
- 2 tablespoons beet pickle juice
- 3 tablespoons olive oil
- Cumin and salt (to taste)
- 2 lavash breads (cut into small triangles)
Preparation
- Place the boiled chickpeas in a food processor. Add tahini, yogurt, garlic, lemon juice, pickled beets, and pickled beet juice. Blend until smooth.
- Drizzle in the olive oil and blend again. Season with salt and cumin to taste.
- Arrange the lavash slices on a baking tray, drizzle with olive oil, and bake at 180°C (356°F) for 8-10 minutes until golden and crispy.
- Transfer the beet pickled hummus to a serving plate and top with finely chopped pickled beets.
- Serve with crispy lavash chips.