Brilliant Beetroot Hummus
It’s very easy, very simple, and very cheap to make your own hummus. It’s also very versatile – throw in a few extra ingredients and presto, fancy hummus!
This hummus has a beet and cumin thrown in, which gives it a brilliant scarlet colour and earthy spiciness.
Hummus can be made in as little as 5 minutes if you have canned chickpeas, but if you put in just a little extra effort it gets better and better. I like to cook my own chickpeas and beetroot, and I swear the taste is improved.
You don’t even have to soak the chickpeas overnight! I’ll show you how to cheat and soak them in an hour. You’ll have plenty of chickpeas left over, for more hummus, falafel or to add to stews, soups and curries.
Many recipes use olive oil in their hummus, which I think is unnecessary and works against the health benefits of the other ingredients. Just use water instead, and a little more if necessary.
If you do use canned chickpeas and beetroot, skip forward to where it all gets added to the food processor and you can jump in there.
2 cups dried chickpeas
2 teaspoons of salt (one teaspoon for soaking, one for cooking)
1 large beetroot
1 tablespoon white vinegar
1 teaspoon salt
1 1/2 cups cooked chickpeas (or 1 can of chickpeas)
1 large cooked beetroot (or 1 small can of beetroot)
1 tablespoon tahini
Juice of half a lemon (or 3 tablespoons bottled lemon juice)
1 1/2 teaspoons cumin powder
2 cloves garlic
Salt and pepper to taste
Chickpeas 2 hours 30 minutes
Beetroot 30 minutes
Hummus 5 minutes
CHICKPEAS AND BEETROOT
Measure out 2 cups of chickpeas and submerge in a large pot with plenty of water, adding a teaspoon of salt. Turn the stove on to a high heat and bring to the boil.
Once the pot is boiling, turn off the stove, put the lid on, and set aside the chickpeas in the pot for an hour.
Once the hour is up, drain and rinse the chickpeas in cold water and return to the pot. Fill with water again, a teaspoon of salt and bring to the boil. Once it is boiling, reduce the heat to medium-high.
Cook the chickpeas for a further hour at a vigorous, bubbling simmer. They should be cooked until they are very tender, so taste-test one before deciding if they are done.
While the chickpeas are cooking, trim the stalks off the beetroot and leave the skin on.
Place the beetroot in a pot, covering it with water, 1 teaspoon of salt and 1 tablespoon of white vinegar.
Bring the pot to a boil, and cook the beetroot for approximately 30 minutes, or until it is tender.
Once the beetroot is cooked, trim it, peel it, rinse in cold water and set it aside.
Once the chickpeas are cooked, rinse them in cold water and set aside. You will have a lot more chickpeas than is required for the hummus, so set the remainder aside and use it for more hummus, falafel, or to add to curries, soups and stews.
Roughly chop the beetroot and add to the food processor bowl.
Add the cooked chickpeas, garlic, lemon juice, tahini and cumin powder to the food processor bowl with the beetroot.
Close the lid, and pulse the mix until it is roughly combined.
If you have a feed tube, then turn the food processor on and add water a little at a time until the hummus reaches the desired consistency. Remove the lid and taste a little if you are unsure. You can always add more water, but it’s hard to successfully add more chickpeas if you’ve added too much. You may like a smoother or a chunkier, more rustic hummus, so this part is up to personal taste.
Add salt and pepper to taste. I usually add around 1/4 to 1/2 a teaspoon of salt, and a generous amount of cracked pepper (because I like it).
Keep in the fridge to be used as a condiment, dip, side, or in sandwiches and wraps.