REMAKE ORIGINALS RECIPES
Roasted Beet Hummus
The ultimate roasted beet hummus recipe; tried and tested it is super smooth and silky, but best of all it’s pink! I love the addition of the roasted beets; it adds a lovely vibrant colour but most importantly a delicious natural sweetness without overpowering the garlicky hummus. A few weeks ago, I sent a few batches out for my friends to try. Many of the responses I received was – it’s so smooth, what kind of beans did you use? Well, truth is; I just used chickpeas, but the key is to clean them well and peel off all the skins or at least 80% of them. It’s important to remove the chickpea skins because they add a tough and fibrous texture and weakens the overall flavour of the hummus.
You can serve this roasted beet hummus as a dip with bread or vegetables or use as a spread. I make a batch once a week that I can enjoy all week long.
Yields: 2 1/2 cups
1 small beet, roasted
2 cups organic chickpeas (540 ml), rinsed, drained and skins removed
2 tablespoons tahini
3 garlic cloves
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
1/4 teaspoon paprika
4 tablespoons lemon juice
- Preheat oven to 410 degrees. Cut the stems and roots off the beet; discard and wash the beet well. Cut the beet into quarters; place the beet on a baking tray lined with parchment paper or foil and roast in the oven until tender, about 50-60 mins. Allow the beet to cool and remove the skin.
- In the meantime, in a bowl of water; soak the chickpeas, 10 mins. Run your hands through the chickpeas to remove the skins. Allow the skins to float to the top of the bowl and remove. Drain Chickpeas and rinse well.
- In a blender or a food processor; combine all the ingredients together and blend until smooth.
Adjust seasoning with salt if necessary.