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The best roast beetroot hummus

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Course: Condiments

Ingredients

  • 1 cup dried chickpeas
  • 2 tsp baking/bicarb soda divided
  • 4 garlic cloves unpeeled
  • 1/3 cup or more fresh lemon juice
  • 1 tsp sea salt flakes
  • ¼ - 2/3 cup excellent quality tahini
  • ¼ tsp ground cumin
  • 1 cup roasted beetroot
  • splash olive oil for serving & roasting the beetroot
  • Other serving options: Handful of chopped parsley or coriander/cilantro paprika, toasted pine nuts, chopped pistachios or roasted macadamia/cashew nuts.

Instructions

    Cup of Yum
  1. To roast your beetroot peel and cut about 3 – 4 beetroot depending on size then cut them all into roughly the same size pieces, so in quarters for the smaller ones and in eighths for the bigger ones, and put them in a microwave bowl or large ceramic bowl.
  2. Add about 1/2 cup of water to the dish, covered and microwaved them on high for 5 - 6 minutes. You would adjust the timing according to quantity, but I feel that if you are going to go to the trouble of turning your oven on to roast them, you should at least fill the tray. You can use whatever leftover beetroot you have to enjoy with salads or sandwiches. Toss the cooked beets in a little olive oil, season with salt & pepper and roast at 190C for about 25 – 30 minutes.
  3. Put the chickpeas in a large bowl with 1 teaspoon of baking soda and cover with plenty of water. The chickpeas will double in volume, and leave these overnight to soak at room temperature. I sometimes soak for 2 days but it’s not necessary.
  4. Put the soaked chickpeas in a medium pot and cover it with water. Add the remaining 1 teaspoon of bicarb and bring this to a boil. Simmer for one hour (or a bit longer), scraping off any scum that might develop on the surface. Drain and allow to cool slightly
  5. Bash the garlic cloves with the salt in a mortar & pestle, (you can process it in a food processor but I prefer this). Add the lemon juice and blend to combine. Allow this to infuse for around 10 – 20 minutes. Strain the juice from the garlic pushing all the liquids out the solids and discard.
  6. Put the tahini in a food processor or if you have a power blender, use that.
  7. Add about 4 tablespoons of ice-cold water 1 at a time and process for a few seconds. Add the lemon juice, cooked chickpeas, cumin and beetroot. Process for a few minutes until you have the consistency you desire. I usually add more lemon juice as I like it lemony, and season with salt & pepper to taste.
  8. Drizzle olive oil to serve, and any other garnish.

Notes

  • Serve with whatever you like but toasted pita chips are perfect here.