Middle age is largely about discovering various kinds of hummus.
Unknown over 45 year old.
Middle age is my group – and caramelized onion, chili, and sweet potato are among my top choices to enhance hummus. The original hummus – chickpeas, garlic, tahini, salt, lemon juice, and olive oil is a wonderful creation, but adding a twist here and there brings no harm and pays homage to the humble chickpea and this Middle Eastern classic. I’ve crafted a beetroot-infused version here, which is creamy, earthy, and incredibly tasty with dukkah and flatbread.
Ingredients:
- 250 g fresh, cooked beetroot (I prefer vacuum-packed beetroot from the grocery store or market)
- 425 g can of chickpeas, thoroughly drained
- 1 clove garlic
- 1 heaped tablespoon tahini
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- sea salt
- 1 teaspoon nigella seeds
- 2 teaspoons dukkah
Coarsely chop the beetroot and finely mince the garlic. Combine the beetroot, chickpeas, garlic, tahini, lemon juice, and olive oil in a food processor and blend until smooth and creamy. Adjust seasoning with sea salt to taste, and perhaps a bit more lemon juice if it requires additional brightness. Serve, topped with nigella seeds and dukkah, alongside flatbread or seed crackers. Also delightful spread on rye toast, crowned with sliced avocado or a poached egg.
# How to Create Creamy Beetroot Hummus: A Lively Variation on a Traditional Dip
Hummus has been a beloved item in kitchens globally, cherished for its creamy consistency, rich taste, and adaptability. While conventional hummus made from chickpeas, tahini, lemon juice, and garlic is a timeless favorite, incorporating beetroot into the mix elevates this adored dip to an entirely new level. Creamy beetroot hummus is not just visually captivating with its vibrant pink color, but it also provides a subtly sweet, earthy flavor and a boost of nutrients. Whether you’re hosting a gathering, searching for a healthy snack, or simply trying out new recipes, beetroot hummus is a must-experience. Here’s everything you need to know about crafting this tasty dip.
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## **Why Incorporate Beetroot into Hummus?**
Beetroot is a nutritional gem, loaded with essential vitamins, minerals, and antioxidants. It’s an excellent source of fiber, folate, manganese, potassium, iron, and vitamin C. Integrating beetroot into hummus not only enhances its health benefits but also adds a distinctive flavor profile—slightly sweet, earthy, and refreshing. Additionally, the striking magenta hue makes it an eye-catching addition to any spread.
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## **Ingredients for Creamy Beetroot Hummus**
To prepare beetroot hummus, you’ll need a short list of basic, wholesome ingredients. Here’s what you’ll require:
– **1 medium beetroot** (roasted or boiled)
– **1 can (15 oz) chickpeas** (rinsed and drained)
– **3 tablespoons tahini** (sesame paste)
– **2 tablespoons olive oil** (plus additional for drizzling)
– **2 tablespoons freshly squeezed lemon juice**
– **1 clove garlic** (peeled)
– **1 teaspoon ground cumin** (optional, for extra flavor depth)
– **Salt and pepper** (to taste)
– **Water** (as necessary, to adjust the texture)
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## **Step-by-Step Directions**
### **Step 1: Cook the Beetroot**
If you’re starting with raw beetroot, it needs cooking first. Here’s how to do it:
– **Roasting**: Preheat your oven to 400°F (200°C). Wrap the beetroot in foil and roast it for about 45-60 minutes, or until it’s soft when pierced with a fork. Cool it down, then peel off the skin (it should come off easily).
– **Boiling**: Peel the beetroot and cut it into chunks. Boil the pieces in water for 20-30 minutes, or until tender. Drain and allow to cool.
After cooking, chop the beetroot into smaller segments for easier blending.
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### **Step 2: Blend Everything Together**
In a food processor or high-speed blender, combine the following:
– Cooked beetroot pieces
– Chickpeas
– Tahini
– Olive oil
– Lemon juice
– Garlic
– Ground cumin (if included)
– A dash of salt and pepper
Process the mixture until it’s smooth and creamy. You might need to stop occasionally and scrape down the bowl to ensure thorough mixing.
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### **Step 3: Modify the Consistency**
If the hummus turns out too thick, add water gradually until achieving your preferred texture. The goal is a smooth, creamy consistency that is easy to scoop or spread.
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### **Step 4: Taste and Fine-Tune**
Sample the hummus and modify the seasoning if necessary. Add more salt, lemon juice, or garlic according to your taste.
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### **Step 5: Serve and Garnish**
Transfer the beetroot hummus to a serving dish. To enhance flavor and presentation, drizzle olive oil on top and garnish with options like:
– Crumbled feta cheese
– Chopped fresh parsley or cilantro
– Toasted sesame seeds
– A sprinkle of smoked paprika
Pair the hummus with pita bread, crackers, or fresh veggies such as carrots, cucumbers, and bell peppers.
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## **Tips for Creating the Ideal Beetroot Hummus**
1. **Utilize Fresh Ingredients**: Freshly squeezed lemon juice and premium tahini significantly improve flavor.
2. **Peel the Chickpeas**: For an ultra-smooth finish, consider peeling the skins off the chickpeas prior to blending. Although optional, this can enhance the creaminess of your hummus.
3. **Explore Different Flavors**: Don’t hesitate to get adventurous by incorporating additional elements like roasted garlic, a hint of chili powder, or a splash of balsamic vinegar for a zesty twist.
4. **Prepare in Advance**: Beetroot hummus tastes even more enjoyable after chilling in the refrigerator for a few hours.