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.
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.
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.
Other Recipes You May Like From This Blog:
Other Hummus Recipes
Other Mediterranean Recipes:
Roasted Beetroot Hummus With Parsley and Cumin
- 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
- 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.