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    Home » Recipes » Hummus

    Roasted Beetroot Hummus With Parsley and Cumin

    Published: Oct 22, 2018 Modified: Aug 28, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    A vertical image first showing a plate of pink roasted beetroot hummus smeared with olive oil, and another of a bowl of beetroot hummus garnished with chickpeas, parsley and olive oil

    Jump to Recipe Print Recipe

    There's something very attractive about a bright pink  bowl of roasted beetroot hummus. It manages to look and sound exotic even though its just plain old beetroot which has been roasted so that its flavours come through, peeled and tossed into the processor with the usual ingredients for hummus: chickpea, tahini, garlic, seasonings and olive oil. Its amazing though how much the roasted beets enhance the flavours of the hummus.

    Pink and delicious looking roasted beetroot hummus spread on a white plate with olive oil shining on the hummus, a striped pink and white napkin alongside
    Easy Roasted Beetroot Hummus

    This Roasted Beetroot Hummus ticks all the boxes for a great food item: Appearance (gorgeous!), Taste (Yum!), Nutrition (its Beetroot and chickpeas right? And its got parsley too!), Ease of making (easypeasy); its vegan, its gluten free. Its not quick though as the chickpeas are soaked overnight and and then cooked. And the beetroots need a good half hour- 45 minutes in the oven. But your active time making the hummus is not much and the process is real simple.

    Making Hummus from Beetroots

    A beginner in the kitchen could turn out this beetroot hummus without stress. Just set out your ingredients and follow the steps in the recipe, and you are home, with a pretty looking dip all ready for serving with crudités or toasted pita bread sprinkled with za'atar.

    In this recipe I have followed Yotam Ottolenghi's guide to making a great hummus: soak the chickpeas overnight with a teaspoon of baking soda, drain and rinse it the next morning, and cook it till the chickpeas and soft and just falling apart. However I add baking soda only while soaking and not again while cooking.

    Also I don't remove the skin from the boiled chickpeas, but you could do that to get an even softer texture to the roasted beetroot hummus.

    Note: The cooking time below reflects simultaneously cooking the chickpeas and roasting the beets, plus additional time for processing the ingredients into hummus.

    Bright bowl of roasted beetroot humus garnished with cooked chickpeas and olive oil, and with a basket of pita bread by the side
    Roasted beet hummus with pita bread

    Foodie Monday Bloghop Logo

    This week, I suggested the options for the theme for the 167th Foodie Monday Bloghop, viz, a breakfast dish, cooking with grains (other than rice) or a root vegetable (not being potatoes). The majority vote from the members was for a root vegetable, so here we are, Rooting for Roots! I had store bought pita and was planning to make regular hummus, but once the theme was set, decided to make the beetroot hummus instead. I added parsley and a touch of cumin to the roasted beetroot hummus and it turned out delicious.

     

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    A large bowl of roasted beetroot hummus with the pink hummus garnished with chickpeas and bits of parsley and with olive oil

    Roasted Beetroot Hummus With Parsley and Cumin

    Sujata Shukla
    Roasted Beetroot Hummus with Parsley and toasted cumin, and of course tahini and garlic. A delicious easy to make dip to have with pita bread or chips, tacos, crudités!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 9 hrs 10 mins
    Course Dips, Side Dish
    Cuisine middle east
    Servings 4 cups
    Calories 470 kcal

    Ingredients
      

    • 250 grams raw chickpeas (about 1.5 cups raw and 3.5 cups when cooked and drained)
    • 1 teaspoon baking soda for soaking the chickpeas
    • 1 cup roasted beetroot peeled and sliced - 1 large beetroot
    • 1 tablespoon parsley leaves minced plus a little more for garnish
    • 2-3 cloves garlic minced
    • 1 teaspoon lemon zest
    • 1-2 teaspoons lemon juice freshly squeezed
    • 2 tablespoons Tahini paste
    • ⅛ teaspoon Cumin seeds a large pinch
    • 1 teaspoon pepper freshly ground
    • ½ -1 teaspoon salt to taste
    • ¼ cup extra virgin olive oil
    • 2 tablespoons extra virgin olive oil for garnish

    Instructions
     

    • Note: The cooking time above reflects simultaneously cooking the chickpeas and roasting the beets in the oven, plus the additional time for processing the ingredients into hummus.

    To Cook the Chickpeas

    • Cover the chickpeas in water till about 2 inches above the surface of the chickpeas, and add 1 teaspoon of baking soda. Leave to soak overnight or at least 8 hours. After soaking, drain, rinse well and drain again. You don't want to use the water in which the chickpeas were soaked.
    • Cook till the chickpeas start falling apart. This usually takes me 30-40 minutes if I bring it to a boil and then simmer on a low flame.
      This time I used a pressure cooker and cooked the chickpeas till 2 whistles, after which I turned off the stove and allowed the cooker to cool on its own.
      Once you open the cooker, drain but retain the drained water in which the chickpeas were boiled.
      Set the cooked chickpeas and the water aside till required.

    To Roast the Beetroot

    • Preheat the oven to 200C (about 400 F)
      Wash the whole raw beetroot, wipe off excess of moisture and wrap each beet in aluminum foil.
      Roast for 30-40 minutes.
      The roasting time would depend on the size of the beets, so check after about 25 minutes that they are not getting charred.
      Surprisingly, the foil is not usually too hot to handle when you test whether the beets are done, but watch out for the steam when you open the foil packets!
      Stick a fork into each beet - when the tines go right in, your beetroot is roasted and ready to be made into hummus.
    • Peel the beets once they are cool enough. Slice them so that they are easy to puree.

    To Make Roasted Beetroot Hummus

    • Mince parsley and garlic. Remember to remove the stems of the parsley and keep only the leaves, so they grind well in the hummus. Zest a large lemon and squeeze for the juice. Roast the cumin on a hot pan till they begin to darken (about 30 seconds). Remove and powder the cumin seeds.
    • I found I needed to puree the hummus in 2 batches as there was a lot of chickpeas to be processed, and then combined the 2. I split some of the ingredients like olive oil, seasonings, tahini between the batches so that the flavours would mix well.
    • Process the beetroot slices first. Add the chickpeas, pepper, powdered roasted cumin, tahini, minced garlic, lemon zest and half of the salt and lemon juice in the ingredients list above. Essentially, all ingredients except the olive oil and parsley.
    • Add the parsley, making sure you have removed the stems and kept only the leaves. Add olive oil as you run the processor until you get a smooth paste. If your processor does not provide for adding as it runs, add half the olive oil and then add the rest after you run the processor. If you find the hummus doesn't process well or is very thick, add a little of the water drained from the cooked chickpeas - one tablespoon at a time. You don't want a runny hummus, just a spreadable smooth one. Taste for salt and lemon juice and add a little more and run the processor and taste again. Be careful not to over-salt the hummus.
    • Transfer the hummus when done, to a serving bowl. Drizzle with 1-2 tablespoons of extra virgin olive oil and with minced parsley. Serve with pita bread or with crudités of raw vegetables. Or use as a spread for quesadilla or a sandwich.

    Nutrition

    Serving: 1cupCalories: 470kcalCarbohydrates: 44gProtein: 13gFat: 28gSaturated Fat: 3gSodium: 37mgPotassium: 650mgFiber: 4gSugar: 2gVitamin A: 281IUVitamin C: 7mgCalcium: 145mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    • Fresh Lemon Basil Hummus with garnish of olive oil and basil leaves on a white plate with pita bread and cherry dip
      Simple Fresh Lemon Mint Basil Hummus Dip

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    1. Sujata Roy says

      November 03, 2018 at 10:53 pm

      What a lovely gorgeous colour. Loved it. Bookmarked it to try when my daughter will be at home. She loves hummus. I can imagine the flavour and taste. Wonderful share.

      Reply
      • Sujata Shukla says

        November 04, 2018 at 9:46 am

        Thank you, Sujata Roy. Experimenting with different flavours for hummus is real fun!

        Reply
    2. Mildly Indian says

      October 26, 2018 at 3:53 am

      Such a beautiful colour Sujata Shukla, taste bhi, health bhi, party bhi!!!
      I have a diwali gathering coming up soon, I am going to do this. It will be such a beautiful one.

      Reply
      • Sujata Shukla says

        October 26, 2018 at 7:10 pm

        Thank you Seema! Its gorgeous looking, isn’t it! The colour seems to deepen when roasted!

        Reply
    3. Mayuri Patel says

      October 23, 2018 at 10:33 pm

      Beautiful vibrant colour and its on my list like forever! I tasted it for the first time last year when my son took us to a Syrian restaurant in Montreal. Love the click with the yellow chickpea puree streaks. As you mentioned, it definitely looks very exotic.

      Reply
      • Sujata Shukla says

        October 23, 2018 at 10:48 pm

        Thank you, Mayuri! I was mesmerised by the colour of the hummus!

        Reply
    4. The Girl Next Door says

      October 22, 2018 at 7:47 pm

      What a gorgoeus colour! The hummus looks so lovely - vibrant and smooth and absolutely delicious! 🙂

      Reply
      • Sujata Shukla says

        October 22, 2018 at 8:20 pm

        Thank you Priya Iyer! I loved it!

        Reply
    5. Vidya Narayan says

      October 22, 2018 at 12:47 pm

      Stunner this looks ! Ottolenghi is my fav too (btw, who doesnt think that?) and I love all the detailing in his recipes, tips and tricks too. This hummus looks silky, velvetty making it perfect to mop your breads and pita bread in particular with some falafels on the side. Perfect weekend treat!

      Reply
      • Sujata Shukla says

        October 22, 2018 at 2:35 pm

        Thank you Vidya! Yes and I owe my delicious smooth hummus to Ottolenghi’s tips on soaking and cooking the chickpeas!

        Reply
    6. Poonam Bachhav says

      October 22, 2018 at 11:56 am

      The beetroot hummus looks absolutely gorgeous di and with the flavors of roasted beetroot garlic and parsley, I am sure it tastes great as well. Thanks for the wonderful theme and this share !

      Reply
      • Sujata Shukla says

        October 22, 2018 at 12:06 pm

        Thank you, Poonam!

        Reply

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