Boil the beetroot hummus until tender, about 40 minutes. Drain and leave until cool to handle. Rub off beetroot skin. Roughly cut into small pieces and in a high speed blender, add chick peas, garlic, tahini, juice of lemon, paprika and cumin.
2 medium beetroot, skins scrubbed
2 cans chickpeas, rinsed and drained
2 garlic cloves
2 tbsp light tahini
Juice of 1 large lemon
1 pinch ground paprika
1 tsp ground cumin
3 tbsp olive oil
little ground cumin
some toasted sesame seeds
few shredded mint leaves (optional)
Boil the beetroot hummus until tender, about 40 minutes. Drain and leave until cool to handle. Rub off beetroot skin. Roughly cut into small pieces and in a high speed blender, add chick peas, garlic, tahini, juice of lemon, paprika and cumin. Blend until smooth, gradually add olive oil until you have a smooth and creamy dip. Add salt and pepper to taste.
Transfer to a bowl and garnish with ground cumin, toasted sesame seeds and fresh mint leaves. Server with toasted pita bread.
How to make Beetroot Hummus Recipe?
Start by soaking the chickpeas overnight or for at least 6 to 8 hours, until they have doubled in size. Once they are softened, pressure cook them with a pinch of salt.
Oven: 15 minutes at 200 C for preheating. Peel the beetroots’ skins while you wash the roots well. Put them on a baking sheet that has been coated with aluminium foil after chopping them into 1-inch cubes.
The cut beets should be covered with roughly 1 teaspoon of olive oil, salt, and a good tossing until coated.
Roast the beetroots for fifteen minutes on the baking sheet in the oven. To ensure that the beetroot pieces roast evenly, toss them once in between.
After roasting, remove the beetroots from the oven and leave them to cool fully.
Blend the beetroots, chickpeas, peppercorns, basil, garlic, lemon juice, and tahini together in a blender. Then, pulse the mixture to break up the ingredients.
Add a little water to the olive oil as you drizzle it on to make blending easier. The blended substance will come together as a result. To avoid having a watery hummus, add the olive oil and water gradually, a bit at a time, until the desired consistency is reached.
Transfer the mixture into a serving bowl once the hummus has reached the desired consistency and is creamy and smooth.
Add some fresh herbs before serving.
Serve the salad beside the beet hummus.
Also Read: Kullu Trout