Beetroot and Chickpea Hummus

4 servings

150 minutes

Beet and chickpea hummus is a vibrant, velvety dip with the earthy flavor of beets, the delicate nuttiness of chickpeas, and subtle Eastern spice notes. This recipe is a bold interpretation of traditional Arabic hummus, where the classic beige hue is replaced by a rich ruby color. Roasted to caramel softness, beets add a sweet depth to the dish while chickpeas provide a silky texture. Tahini and olive oil blend the ingredients into a smooth paste, while lemon juice and garlic add refreshing accents. Cumin seeds, coriander, and chili pepper fill the hummus with warmth from Eastern aromas. This dip pairs wonderfully with whole grain bread, flatbreads or fresh vegetables, creating a harmony of flavors and textures. An ideal dish for those seeking balance between tradition and innovation!

Energy value per serving

• Calories: 602.3
• Proteins: 23.6g
• Fats: 23.6g
• Carbohydrates: 78g

Ingredients

• Chickpeas: 2 glass
• Beet: 3 pc
• Sesame: 3 tbsp
• Extra virgin olive oil: 3 tbsp
• Lemon juice: 5 tbsp
• Garlic: 2 clove
• Ground coriander: 0.5 tsp
• Ground chili pepper: 0.5 tsp
• Cumin seeds (jeera): 1 tbsp
• Salt: to taste

Cooking steps

1. Soak the chickpeas in advance for at least 4 hours

   Required ingredients:

   • Chickpeas: 2 glasss

2. Turn on the oven to 200 degrees Celsius

3. Wash the beetroot (do not peel), wrap in foil, poke the foil in several places with a fork

   Required ingredients:

   • Beet: 3 pieces

4. Send the beet to the oven for two hours

5. While the beetroot is being prepared, boil the chickpeas.

6. Add chickpeas to boiling water (in a 1:5 ratio) and simmer for an hour, occasionally skimming off the foam.

   Required ingredients:

   • Chickpeas: 2 glasss

7. After the chickpeas are cooked, drain the water, let them cool slightly, and rinse in cold water.

8. Take the beetroot out of the oven, unwrap the foil, and let it cool.

9. In a blender, mix sesame seeds and 3 tablespoons of olive oil (you can actually just add tahini paste, but I prefer to mix sesame and olive oil myself)

   Required ingredients:

   • Sesame: 3 tablespoons
   • Extra virgin olive oil: 3 tablespoons

10. Next, add chickpeas to the blender and blend again.

    Required ingredients:

    • Chickpeas: 2 glasss

11. Clean and chop the beetroot (it's better to do this with gloves, otherwise your hands will be red)

    Required ingredients:

    • Beet: 3 pieces

12. Add beetroot, all spices, garlic, and lemon juice to the chickpeas and sesame, and mix.

    Required ingredients:

    • Beet: 3 pieces
    • Lemon juice: 5 tablespoon
    • Garlic: 2 cloves
    • Ground coriander: 0.5 teaspoon
    • Ground chili pepper: 0.5 teaspoon
    • Cumin seeds (jeera): 1 tablespoon
    • Salt:  to taste

13. If the blender is not working, turn it off, stir the hummus, and continue blending.

14. Transfer to a plate, sprinkle with sesame, and it's ready! Serve with black whole grain bread or crackers.

    Required ingredients:

    • Sesame: 3 tablespoons