The excitement of middle age is mostly about exploring various types of hummus.
Unknown over 45 year old.
Middle age is where I find my niche – and caramelised onion, chili, and sweet potato are some of my favored methods to elevate hummus. Traditional hummus – made from chickpeas, garlic, tahini, salt, lemon, and olive oil is truly wonderful, but adding a little creativity here and there pays homage to the unassuming chickpea and this Middle Eastern classic. I created a beetroot-flavored variety here, which is creamy, earthy, and incredibly tasty when paired with dukkah and flatbread.
Ingredients:
- 250 g fresh, cooked beetroot (I prefer buying vacuum-packed beetroot from the grocery store)
- 425 g can of chickpeas, thoroughly drained
- 1 clove of garlic
- 1 heaped tablespoon of tahini
- 2 tablespoons of lemon juice
- 3 tablespoons of olive oil
- sea salt
- 1 teaspoon of nigella seeds
- 2 teaspoons of dukkah
Chop the beetroot into chunks and finely chop the garlic. Combine the beetroot, chickpeas, garlic, tahini, lemon juice, and olive oil in a food processor and blend until smooth and creamy. Season with sea salt to taste, and add a bit more lemon juice if a stronger flavor is desired. Serve garnished with nigella seeds and dukkah, alongside flatbread or seed crackers. It’s also delightful spread on rye toast topped with sliced avocado or a poached egg.
**How to Create Beetroot Hummus: A Colorful and Nutritious Dip**
Beetroot hummus provides a delightful, nutrient-rich variation of the traditional Middle Eastern dip. Its striking pink color makes it a standout choice at any gathering, while its earthy, subtly sweet taste complements various dishes. Beyond its visual appeal, beetroot hummus offers numerous health advantages, making it an ideal addition to your snack or meal options. In this article, we will guide you through everything needed to prepare beetroot hummus at home, covering the ingredients and the step-by-step process.
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### **Reasons to Make Beetroot Hummus**
Beetroot hummus serves as a fantastic means of adding more vegetables to your meals while savoring a flavorful and adaptable dip. Here are a few compelling reasons to give it a try:
1. **Nutritional Advantages**: Beets are loaded with vitamins, minerals, and antioxidants, including folate, potassium, and nitrates, promoting heart health and enhancing circulation. When mixed with chickpeas, which are abundant in protein and fiber, beetroot hummus becomes a nutritional powerhouse.
2. **Striking Appearance**: The vibrant magenta hue of beetroot hummus makes it a visually captivating component on any serving platter. It’s perfect for gatherings, picnics, or simply to enliven your meals.
3. **Flexibility**: Beetroot hummus can be enjoyed as a dip, spread, or atop salads. It pairs excellently with fresh vegetables, crackers, pita bread, or as a condiment in wraps and sandwiches.
4. **Simplicity in Preparation**: With only a few ingredients and a food processor, you can create beetroot hummus quickly and effortlessly.
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### **Ingredients Required for Beetroot Hummus**
To create beetroot hummus, gather the following components:
– **1 medium beetroot** (roasted or boiled)
– **1 can (15 oz) of chickpeas** (drained and rinsed)
– **2–3 tablespoons of tahini** (sesame seed paste)
– **2 tablespoons of olive oil** (with extra for drizzling)
– **1–2 cloves of garlic** (peeled)
– **Juice of 1 lemon** (freshly squeezed)
– **1 teaspoon of ground cumin** (optional, for added flavor)
– **Salt and pepper** (to taste)
– **Water** (as necessary to adjust texture)
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### **Step-by-Step Guide**
#### **Step 1: Cook the Beetroot**
Begin by preparing the beetroot, which you can either roast or boil:
– **To roast**: Preheat your oven to 400°F (200°C). Wrap the beetroot in foil and roast for about 45–60 minutes, or until tender when pierced. Allow to cool, then peel.
– **To boil**: Place the beetroot in water and boil for 30–40 minutes, or until soft. Let it cool before peeling.
Once the beetroot is cooked and peeled, cut it into smaller pieces for easier blending.
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#### **Step 2: Blend the Ingredients**
In a food processor or high-speed blender, combine the following:
– Cooked beetroot pieces
– Chickpeas
– Tahini
– Garlic
– Lemon juice
– Olive oil
– Ground cumin (if using)
– A dash of salt and pepper
Blend until everything is smooth. If it’s too thick, incorporate water gradually, one tablespoon at a time, until you achieve your desired texture.
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#### **Step 3: Taste and Modify**
Sample the hummus and adjust the seasoning accordingly. You may choose to add more lemon juice for acidity, garlic for a stronger flavor, or salt to enhance overall taste. Blend again to mix in the adjustments.
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#### **Step 4: Present and Garnish**
Transfer the beetroot hummus into a serving dish. Drizzle a small amount of olive oil on top and garnish with toppings of your choice, such as:
– Chopped fresh parsley
– Sesame seeds
– Crumbled feta cheese
– A sprinkle of paprika or za’atar
Serve with fresh vegetable sticks, pita bread, crackers, or as a spread for sandwiches and wraps.
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### **Tips for Crafting the Ideal Beetroot Hummus**
1. **Opt for Fresh Ingredients**: Using freshly cooked beetroot and high-quality tahini significantly enhances flavor.
2. **Experiment with Seasonings**: Consider adding smoked paprika, chili flakes, or even a hint of honey for a unique touch.
3. **Achieve Creaminess**: For a silkier texture, peel the chickpeas before blending. While it takes a bit more time, the result is worth it.