I really like to make this recipe, it is fun to watch the chickpeas turn pink in the food processor. I measured everything in grams, so it is a very safe recipe. No need to buy ready-made beet hummus anymore!
What can I do with a glut of beetroot?
Beetroot, as the lovely color implies is a healthy plant. Beetroots have countless health benefits such as improving blood flow, lowering blood pressure and even increasing physical performance. There are numerous recipes for making a good use of beetroots such as;
- Making this easy Beetroot Hummus definitely a good idea.
- You can roast it at 190 C in the oven alone or with other vegetables.
- You can make a Pink Beetroot Salad: For Sultans
- You can make A Great Party Salad: Couscous Pasta With Beetroot
- The list goes on with beetroot fritters, kofte, tart, cupcakes, risotto and so on.
Ingredients of beetroot hummus with?
Beetroot: 2 small beetroots – about 200 grams (7 oz) when boiled and ready to eat is necessary for this recipe. If you want to use a raw glut of beetroot cut off the leaves, leave the stem and boil it in a pot without peeling first. Cover the lid and let simmer for half an hour and check with poking a knife all the way. If the knife goes in smoothly the beet root is ready. Peel and cut to large chunks and use for this recipe.
Chickpeas: 500 grams (17.6 oz) of boiled or canned chickpeas. I use dry chickpeas and soak them over night and boil them next day until tender – not a difficult task at all. When soaked and boiled the chickpeas generally expand 2.3 times so take this when you want to obtain 500 grams of chickpeas, you should soak about 250 grams (9 oz) of dry chickpeas. If you will be using canned chickpeas rinse and drain to get rid of the excess salt.
Garlic: I used just one garlic clove, which weighed 5 grams. It is amazing how large some cloves can be.
Tahini: I do not have grams info for tahini because mine was almost completely dry and the oil was on top – you can still use it like this. Add 2-3 tablespoons.
Lemon: The juice of a lemon, about a tablespoon and the zest of a lemon will make a huge difference.
Olive Oil: 1 tablespoon will be enough.
Spices: salt, cumin, black pepper, red pepper flakes.
How to prepare the beetroot hummus?
Toss all the ingredients in a food processor. If you have a small type of food processor work in batches. Make sure the chickpeas and the beetroots are tender. Do not forget to scrape the sides so everything gets well combined. Taste halfway and adjust the spices, adding a pinch of salt will probably solve the blandness. Blitz until creamy but with some thickness.
Serve with a drizzle of extra virgin olive oil, a few whole chickpeas and a sprinkle of red pepper flakes.
What can you add to hummus to make it taste better?
You should always taste what you are cooking. I often forget this, as I am always weight watching. But with something like a hummus, you just have to taste! Lucky me, my kids do the tasting often – although they are making me add salt generally. For Beetroot Hummus, salt, a little bit of more lemon juice is generally useful.
How to make beet hummus creamy?
If it is too thick add a little bit of beet juice, saved from the package or boiling or chickpea juice again from boiling or from the can. If you have discarded all drizzle some olive oil or just water.
What can I serve beetroot hummus with?
- Spread it in a wrap and add falafel like we often do.
- Spread on a slice of bread and any other toppings that suits you cheddar, corn, parsley, pickles, etc.
- Serve it as a dip with sliced cucumbers and carrots.
- Serve it as a dip with pita bread.
- Serve it as a dip with meat, fish or pasta dishes.
If you have enjoyed this beetroot hummus recipe, perhaps you might want to try my Easy Homemade Hummus recipe too for next time.
Beetroot Hummus Recipe
Equipment
- Food processor
Ingredients
- 200 grams boiled and peeled beetroot
- 500 grams chickpeas
- 1 garlic clove about 5 grams
- 2-3 tablespoons tahini
- 1 tablespoon olive oil
- 1 lemon's juice about 1 tablespoon
- 1 lemon's zest
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 1 teaspoon salt
Instructions
- If using ready to use supermarket beetroots, cut to chunks and add to the food processor. Save the juice just in case to add to the hummus or to use elsewhere (like for a pasta).
- If using raw beetroot, cut off the leaves and the stem and start boiling in a pot with water. Cover the lid and cook for about half an hour. Check readiness by poking in a knife, if it goes in smoothly, they are ready. Remove from heat, let cool, peel and cut to chunks and add to the food processor.
- If using canned chickpeas, drain and rinse and pat dry. Then add to the food processor.
- If using dry chickpeas, soak in water for 12-24 hours. Rinse, add fresh water and boil until tender like canned chickpeas. Drain and save some of the water in case the hummus is very thick.
- Add all the other listed ingredients and run the food processor in pulses.
- Open the lid and scraped the sides to make sure all bits are used.
- Blitz again to obtain a creamy texture. Taste and add a pinch of more salt of a few more drops of lemon if necessary.
- If too thick add teaspoon of beet water, chickpea water, olive oil or just water. Blitz again and your homemade beetroot hummus is ready.
- Garnish to your likes with cucumbers, a drizzle of olive oil, red pepper flakes, parsley, a few whole chickpeas.
Notes
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