I find that the most satisfying of foods are also the most nourishing. It means eating for more than just feeding ourselves, but eating to take care of both our souls and bodies. This is indeed how this beetroot hummus makes me feel. It’s revitalizing, wholesome, refreshing, and packed with flavor. And it is also incredibly simple to make.
Beetroot, which is loaded with vitamins and a powerful amount of antioxidants, is low in fat and provides for a rich flavor in hummus. Double the amount in this recipe for more depth if you like.
I hope you’ll enjoy this recipe as much as I do. And if you give it a try, do let me know how you liked it in the comments below or tag your photo using the hashtag #hanadykitchen on Instagram. It is always lovely learning about what you enjoy.
INGREDIENTS/ SERVES 2
2 cups (350 gr.) cooked or canned chickpeas*
5 tablespoons water
juice of half a lemon
3 large garlic cloves
1 thumb size (15 gr.) piece of beetroot, skins removed
2 tablespoons olive oil
3 tablespoons tahini
1/2 teaspoon salt
good grinding of freshly ground black pepper
generous handful of walnuts
1. Blitz the chickpeas in a high-powered food processor with the water, lemon juice, garlic, and beetroot for 2-3 minutes or until smooth to your liking. Scrape the bottom and sides of the food processor to combine any rough chickpea pieces. Then, add the olive oil, tahini, salt, pepper, and walnuts. Blitz again until well combined. Check for any seasonings and serve.
2. Drizzle the hummus with olive oil and garnish with pomegranate arils, chickpeas, parsley, or your choice of toppings.
*To prepare dried chickpeas, let them soak in water the night before. They will more than double in size, so soak 1 cup (200 gr.) of dried chickpeas in a bowl covered by several inches of water. Cover the bowl with plastic wrap or a kitchen towel and set aside for at least 8 hours. Drain and rinse the chickpeas the next day, add to a pot of boiling water, cover, and leave to simmer over medium-low heat for about 2 hours or until cooked to your liking. The longer you cook them, the smoother your hummus. I usually cook them for 2 hours for a texture that is a combination between smooth and coarse. Cook them for 3 -4 hours over low-heat for a smoother consistency. Drain and cool the cooked chickpeas before using them.