Local name: حمص بالشمندر
Lebanese hummus in bright pink, chickpeas and cooked beetroot blended with tahini, lemon and cumin.
Photo: Kheiligh, CC BY-SA 2.0
The colour is spectacular and the taste sweeter than classic hummus. It keeps for 4 days in a sealed container in the fridge.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Roasted gives a denser puree, because it loses water in the oven. Boiled beetroot releases a lot of juice and slackens the hummus, which you then have to correct by cutting back the cold water at the end.
Beetroot sugars the whole bowl. Push the lemon further before serving and do not be shy with the salt, because acid and salt are what keep this from drifting towards dessert.
Four days in the fridge in a sealed container. The surface darkens slightly over time; a stir and a fresh drizzle of olive oil restore it before serving.
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