Blood-Red Beet Hummus with Rye Chips

Blood-red beet hummus with crisp rye chips – vegan, sugar-free, full of flavor. Fresh-milled rye from your Salzburger Grain Mill makes ultra-crunchy chips.

Craving a spooky dip without sugar? This beet hummus is silky and savory, paired with ultra-thin rye chips for dipping.

Ingredients

Hummus (vegan, sugar-free)

• 300 g cooked beet (unsweetened)
• 1 can (400 g) chickpeas, rinsed & well drained
• 2–3 tbsp tahini
• 2 tbsp lemon juice
• 1–2 garlic cloves
• 1/2 tsp ground cumin
• 1/2 tsp salt (to taste)
• 2–3 tbsp olive oil
• Optional: 1–2 tbsp ice-cold water for extra creaminess

Rye chips

• 200 g fine rye flour, ideally fresh-milled with your Salzburger Grain Mill
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 90–100 ml water (as needed)
• Optional: 1 tsp dried thyme or rosemary

Instructions

1. Preheat oven to 392 °F (200 °C), conventional heat. Line two baking sheets with parchment.
2. Mix rye flour, salt, baking powder (and herbs). Add oil and water; knead briefly into a firm dough. Divide in two.
3. Roll each piece out on parchment very thin (1–2 mm). Cut into triangles/strips; brush lightly with oil.
4. Bake each tray for 10–12 min until crisp (rye browns quickly). Cool on a rack to finish crisping.
5. For the hummus, roughly cube beet and blend with chickpeas, tahini, lemon, garlic, cumin, salt, and olive oil until ultra smooth. Add ice water if needed; season to taste.
6. To serve, spread into a bowl, make swirls, drizzle with olive oil, and top with black sesame/chili/parsley. For extra “bloody” effect, streak a little beet juice.

Tips

• Fresh-milled wins: Fine rye milled with your Salzburger Grain Mill, briefly sifted, yields aroma and snap.
• Ultra crisp: After baking, dry chips in the switched-off oven for 5 minutes with the door slightly open.
• Fluffier hummus: Blend with a splash of ice-cold water or a couple of ice cubes.
• Gluten-free: Swap chips for gluten-free crackers/tortillas (sugar-free).

Storage

Hummus keeps refrigerated for 2–3 days. Store rye chips airtight for up to 1 week.

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