Beetroot, this humble vegetable which in Greece is mostly eaten boiled, like a salad, can be used in so many recipes and gives us very nice and impressive dishes. The color that gives to the dishes is elusive. Recently, I have a thing for beetroots, and I have even used them in, rather unusual recipes, such as these beetroot and chocolate bars. Today’s roasted beet hummus is not that unusual, but it is very, very tasty!
I think it conquers you at first glance. Its color is so intense and impressive. But its taste is what you will remember the most. The cumin I add fits greatly and a bit of cayenne pepper makes it “as spicy as it has to be”.
I have written it many times, but I will write it one more time for those who read me for the first time. I always make sure I have cooked chickpeas ready to use in such recipes, since I don’t really like the canned. What I do is to boil a lot of chickpeas, like making a soup (with onion, oil, etc.) but I do not finish it. When the chickpeas boil, I drain them and I always keep their broth. I leave them to cool and split them into portions (e.g. 250g) and store them in the freezer. I do the same with the broth, which I use instead of water. It gives a much more savory effect.
The secret to a really smooth hummus is to remove the peels of the chickpeas. So if you want your hummus smooth, put the drained chickpeas on a colander under running water and rub it with your hands. This way most peels will leave.
The beets we use here are baked in the oven wrapped in aluminum foil, along with the garlic. This can be done whenever a meal is cooked in the oven. Wrap the beetroot and garlic with the aluminum foil, then sprinkle with a bit of olive oil, salt and pepper, and put them in the oven to roast while your meal is cooked. The can be kept in the refrigerator for a few days. You will save energy this way. 😉
Serve roasted beet humus with a variety of raw or steamed vegetables, as I did, breadsticks or crackers, pita bread chips you can see here, on an avocado toast as seen in the photo, or whatever else you like.
- • 420 g boiled chickpeas (about 200-220 grams raw)
- • 2 small to medium beetroots
- • 3 cloves of garlic
- • ¼ cup tahini
- • 2 tablespoons of lemon juice
- • 2 tablespoons of olive oil
- • ½ teaspoon of cumin
- • ½ teaspoon of salt
- • ¼ - ½ teaspoon cayenne pepper
- • ¼ - 1/3 cup of chickpea broth
- • chopped parsley for garnish
- Preheat oven at 180° C. Put the beets and garlic cloves on a piece of aluminum foil, sprinkle with a bit of olive oil, salt and pepper. Wrap the aluminum foil well and bake for 1 hour - 1 hour and 10 minutes. We want the beets to be pointed easily with a knife. Leave them to cool for a while and, wearing disposable gloves, peel them.
- Optionally, put the boiled chickpeas in a colander under running water and rub them with our hands to take the peels off. Immerse the colander in water so that the peels come to the surface and throw them away.
- Put the chickpeas, beets, garlic and all other ingredients in the food processor bin and blend. If you are not into spicy food, add cayenne pepper gradually to get the flavor you want. The same applies to salt.
- As the food processor works, add the chickpea broth a little at a time, so that you’ll get the desired texture.
- Transfer the humus to a bowl, sprinkle with some more olive oil and with chopped parsley.
- Serve the hummus with a variety of raw or steamed vegetables, as I did, breadsticks or crackers, pita bread chips you can see here, etc.