About Hummus
Hummus is a Mediterranean dip, made with chickpeas and tahini (sesame seeds) paste. Over the years, this humble dip gained a cult following due to its super creamy texture, healthy profile, and nutty taste. Beetroot Hummus Recipe is all about experimenting and adapting. It is a whole30 dip. Beetroots are healthy, low in calories, and a very good detoxifying ingredient. You can make a healthy South Indian stir fry or in fact, chaas also with it. If you’re planning a party, this roasted beet hummus could be a real show stopper. The unique colour would surely be a conversation starter, and the taste of the dip will have your guests begging for the recipe soon after. A few of my favourite Hummus flavours are – avocado hummus, beet hummus, red pepper hummus. And of course, the classic hummus.
Ingredients Required
Prepare Beetroot For Hummus
Clean, wash and remove the skin, and the stem of the fresh beetroot. Cut into quarters or big chunks. Steaming Beetroot – is the healthiest option and it only takes 15 minutes. Fill the bottom of the steamer with 2 inches of water and bring it to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 15 minutes. After 10 minutes poke them with a knife or fork to check for doneness. Roasting Beetroot – is another way to cook beetroots for hummus. Roasting gives a more nutty flavour to the hummus. Preheat the oven to 200 degrees Celcius. Toss chopped beetroot with olive oil and salt. Arrange in a baking sheet or tray. Roast for 30 – 40 minutes or till beetroot is soft and easy to mash. Bring out the tray, and allow them to cool completely. You can roast the beetroot in a stovetop grill pan as well.
Chickpeas For Hummus
You can use canned or pre-cooked chickpeas for making the hummus. I prefer boiling my chickpeas from scratch at home in an instant pot. Home-cooked chickpeas are more delicious than canned ones and preservative-free.
Rinse and soak chickpeas in water for 5 – 6 hours or overnight. Drain all the soaked water. Transfer the chickpeas to the inner pot of the Instant Pot. Add enough water to immerse the chickpeas. Like, if you have 1 Cup of chickpeas add 2 Cups of water. Season with salt. Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes. You can follow this instant pot chickpeas guide to know more. Transfer the cooked chickpeas to a metal colander. Allow them to cook completely. Reserve the boiled chickpea water. We will need it for hummus.
How To Make
It is very simple. Add all the ingredients to a food processor. Simply blend to a smooth and creamy consistency. Use reserved boiled chickpea water to get the creamiest hummus ever.
Secret Of Creamiest Hummus
Pressure cooker or instant pot chickpeas are the best to make beet hummus. Remove the skin of the boiled chickpeas before blending and you will end up with the best hummus ever. Second, the secret formula to making the smooth hummus is to use boiled chickpea water to blend the ingredients.
Serving Suggestion
Roasted beetroot hummus can be served chilled or at room temperature. Store it in the fridge for 2 – 3 days. Or freeze it for up to a month and thaw before use.
More Dip Recipes
Roasted Red Pepper Dip Roasted Eggplant Dip Creamy Corn Dip Spicy Mango Dip Tomato Salsa Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
