Happy Friday everyone!
Today’s post is about a recipe. It’s a staple in our house but a revisited version
|Click here for the printable recipe|
I am more of the conservative side when it comes to certain recipes. But a video on my Facebook feed got my attention. It showed different ways to make hummus. I especially liked the one that combined the hummus and tapenade, two of our favourite dippings so it couldn’t possibly go wrong. I use my trusty hummus recipe and added a small piece of roasted bell pepper with capers and olives. I still need to improve that but the result was good and my daughter who doesn’t like bell pepper liked it very much.
Anyhow, let’s get back to the matter that interests us; the roasted beetroot hummus! Same here, I used my original hummus recipe and arranged the condiments to balance with the sweetness of the beetroot. I simply roasted the beetroot in my Dutch oven for about 35 minutes at 200 degrees C or 400 degrees F and left them cool inside before peeling them.
- 100 g of uncooked chickpeas – I like to use uncooked chickpeas, as I don’t buy cans. It’s easier to work with. It’s a no brainer
- 2 cloves of garlic or 1 big – sometimes they are big!
- The juice of 1 small lemon
- 2 tbsp of tahini – I like to be generous, just saying …
- 1 tsp cumin powder
- 1 tsp paprika
- 4 g of salt – the beetroot is sweet so you may like it with more salt. 4 g works for us
- Black pepper
- 1 small roasted beetroot of about 100 g
- 2 tsp of nutritional yeast
- 2 tbsp of extra virgin olive oil
- Toasted sesame seeds – you do not want to skip this, they really kick up the overall flavour
- Roast the beetroot in a Dutch oven for 35 minutes, I made 4 in a row to optimise the cooking
- Like in the original recipe, soak the chickpeas overnight and cook them in salted water until tender. Don’t discard the water yet! You can add a pinch of bicarbonate of sodium to easily remove the skin, I personally leave it
- Prepare all the condiments, squeeze the lemon juice in a small bowl so you can remove any seed before processing, roughly chop the beetroot and peel the cloves of garlic and remove their stem
- In a blender or food processor, add 2 to 3 tablespoon of the cooking water so it’s easier to blend, the condiments, the beetroot, the garlic, the drained chickpeas, and the olive oil.
- Blend until you get a smooth texture. You can either add more of the cooking water or of olive oil to adjust the creaminess of the texture. I personally use more olive oil
- Serve it with some toasted sesame seeds on the top, they give a really nice kick to every bite
How to accommodate the hummus:
- You can eat the hummus as it is on a vegetable plate with some pita bread chips or even better with some grain crackers.
- I use hummus instead of butter or mayonnaise in my sandwiches
- I scoop some in the middle of my salad and skip the dressing like on the photo below
|Served as evening appetizer; look at that colour!|
|Cliquer ici pour la recette en français|
1. I use more lemon juice and salt here to balance out the sweetness of the beetroot
2. I make my own tahini sauce by toasting the sesame seeds before processing, the paste is then darker and has a nuttier flavour
3. The addition of the nutritional yeast does not only contribute to the nutritional value of the hummus, but it also balances the earthy taste of the beetroot
4. I also like to drizzle some cayenne pepper on top when I prepare it just for adults. If you don’t have kids or they can eat spicy food, I recommend you add some directly into the blender
5. Some recipe calls for more beetroot and you can totally go for it but I personally want a hummus that has some beetroot flavour, not a beetroot paste that has a hummus flavour, not sure if I made myself understood
Hope you’ll like it as much as we do!