When I first saw a photo of the Roasted Beetroot Hummus I was enamoured by its rich vibrant colour. It is indeed true that we eat with our eyes first. I had made a mental note to myself to try this wonderful dish and then Jenny Parikh (she of the wonderful Smorgastorta fame) recommended it to me as well. Now I knew I HAD to try it and try it, I did!
Making this Beetroot Hummus was right up my alley as I have become quite a Hummus fan and look forward to trying new variants. So far I have made:
Do try the Hummus with Roasted Beetroot because you will relish it both with your eyes and your tongue.
How to Make Roasted Beetroot Hummus
- Cup Dried Chickpeas Garbanzo Beans or Kabuli Chana - 1/2
- Beetroot - 1 Medium-sized
- tbsp Tahini - 1
- Cloves Garlic - 2 Large
- tsp Roasted Cumin Powder - 1/2
- tsp Lemon Juice - 2
- tbsps Olive Oil - 6
- Salt to Taste
- Soak the chickpeas in 2 cups water for 6 to 8 hours.
- Drain all the water from the chickpeas and rinse well.
- Pressure cook the chickpeas in 2.5 cups of water for just 2 whistles.
- Drain the water and save some of it.
- Let the chickpeas cool.
- Peel the beetroot.
- Cut into 1/8" slices.
- Toss the beetroot slices in about 1 tbsp of Olive Oil.
- Layer a baking tray with foil.
- Place the beetroot slices in the tray.
- Bake at 150C till the edges start to brown.
- Flip the slices over and bake till the flipside starts to brown.
- Take out of the oven and let cool.
- Over low to medium flame, heat a non-stick pan.
- Add 1 tbsp olive oil and swirl till the pan is well-coated..
- Place the beetroot slices in the pan.
- Over low to medium heat, let the slices roast and soften a bit.
- When the side touching the pan starts to brown, flip the beetroot slices and continue to roast till the flipside starts to brown.
- Remove from the pan and let cool.
- Grind the Tahini, Beetroot, Chickpeas, Garlic, Cumin Powder, Salt, Lemon Juice, and 3 tbsp olive oil into a creamy smooth paste. If required, add some water in which the chickpeas were cooked.
- Spoon the hummus into a large bowl.
- Cover the surface with the remaining olive oil.
- Enjoy with Lavash or Pita bread