Beetroot Hummus Recipe
Beetroot Hummus is a vibrant and healthy twist on the traditional Middle Eastern dip, offering a delicious combination of earthy beets and creamy chickpeas. This recipe is perfect for serving as an appetizer at parties, paired with fresh salads, or as a dip for vegetables and pita bread. With the rich, smooth texture of hummus and the natural sweetness of roasted beets, this dish is not only visually striking but also packed with nutrients.
Cuisine: Middle Eastern
Course: Appetizer
Diet: Vegetarian
Servings: 8
Prep Time: 6 hours (includes soaking chickpeas)
Cook Time: 30 minutes
Total Time: 6 hours 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroots | 4 medium-sized |
| Kabuli Chana (White Chickpeas) | 1 cup |
| Black Pepper Powder | 1 tablespoon |
| Garlic cloves | 10 |
| Basil leaves | 4-5 leaves |
| Salt | To taste |
| Lemon juice | From 1 lemon |
| Tahini | 1 tablespoon |
| Extra Virgin Olive Oil | 1/4 cup |
Instructions
Step 1: Soak and Cook the Chickpeas
To begin making the beetroot hummus, start by soaking the Kabuli chana (chickpeas) in water overnight or for at least 6-8 hours, allowing them to double in size. After soaking, drain the water and transfer the chickpeas to a pressure cooker. Add a pinch of salt and cook the chickpeas until they are soft and fully cooked (about 15-20 minutes). Once done, set them aside.
Step 2: Roast the Beetroots
Preheat your oven to 200ยฐC (about 400ยฐF). While the oven is heating up, thoroughly wash the beetroots and peel off their skins. Cut the beets into 1-inch cubes and place them on a baking tray lined with aluminum foil. Drizzle 1 teaspoon of extra virgin olive oil over the beetroot cubes, sprinkle with salt, and toss to coat evenly. Place the tray in the preheated oven and roast the beets for approximately 15 minutes. Halfway through, toss the beetroot cubes to ensure they are roasted evenly. Once roasted, remove them from the oven and set them aside to cool completely.
Step 3: Blend the Ingredients
Once the roasted beetroots have cooled, transfer them to a blender or food processor. Add the cooked chickpeas, black pepper powder, garlic cloves, basil leaves, lemon juice, and tahini. Pulse the mixture until the ingredients are well broken down. Gradually drizzle in the extra virgin olive oil, a little at a time, to help achieve a creamy consistency. If the mixture is too thick, you can add a small amount of water to make it smoother. Continue blending until you reach a creamy, smooth texture. Be careful not to add too much water at once to avoid making the hummus too runny.
Step 4: Serve
Once the hummus has reached your desired consistency, transfer it into a serving bowl. Garnish with some fresh basil leaves or herbs of your choice. Serve the beetroot hummus with a side of fresh salad, pita bread, or vegetable sticks for dipping.
Tips:
- For an added touch, you can sprinkle some roasted seeds or nuts on top of the hummus for extra crunch and flavor.
- If you prefer a smoother texture, you can strain the chickpeas before blending.
- This hummus pairs wonderfully with cruditรฉs like carrot sticks, cucumber, and bell peppers, or as a spread on sandwiches.
Nutritional Information (per serving, approximate):
- Calories: 130
- Carbohydrates: 18g
- Protein: 5g
- Fat: 7g
- Fiber: 4g
- Sodium: 250mg
This Beetroot Hummus is a delightful, nutrient-packed appetizer that brings the best of both flavor and health to your table. The earthy beets combined with the creamy chickpeas and a touch of tahini create a rich, savory flavor profile, perfect for any gathering.
