Beetroot and Chickpea Hummus
⏳ Time
2 hours 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Beetroot and Chickpea Hummus
Ingredients
- Chickpeas - 2 cups
- Beetroot - 3 pieces
- Sesame Seeds - 3 tablespoons
- Extra virgin olive oil - 3 tablespoons
- Lemon Juice - 5 tablespoons
- Garlic - 2 cloves
- Ground coriander - ½ teaspoon
- Ground chili pepper - ½ teaspoon
- Cumin Seeds - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Soak the chickpeas in advance for at least 4 hours.
Step 2
Preheat the oven to 392°F.
Step 3
Wash the beetroot (do not peel), wrap it in foil, and poke the foil in several places with a fork.
Step 4
Place the beetroot in the oven for two hours.
Step 5
While the beetroot is cooking, boil the chickpeas.
Step 6
Add the chickpeas to boiling water (in a 1:5 ratio) and simmer for an hour, periodically skimming off the foam.
Step 7
Once the chickpeas are cooked, drain the water, let them cool slightly, and rinse under cold water.
Step 8
Remove the beetroot from the oven, unwrap the foil, and let it cool.
Step 9
In a blender, combine the sesame seeds and 3 tablespoons of olive oil (you can also just add tahini, but I prefer to mix the sesame and olive oil myself).
Step 10
Next, add the chickpeas to the blender and blend again.
Step 11
Peel and chop the beetroot (it’s better to do this while wearing gloves, or your hands will be red).
Step 12
Add the beetroot, all the spices, garlic, and lemon juice to the chickpeas and sesame and blend.
Step 13
If the blender struggles, turn it off, stir the hummus, and continue blending.
Step 14
Transfer to a plate, sprinkle with sesame seeds, and it's ready! Serve with whole grain black bread or crackers.
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