Beetroot Hummus Recipe

Beetroot: Provides a vibrant color and earthy sweetness to the hummus.

Chickpeas: The base of the hummus, offering a creamy texture and protein.

Tahini: Adds a rich, nutty flavor and smoothness to the hummus.

Garlic: Gives a pungent, aromatic kick to the dish.

Olive oil: Adds a silky texture and enhances the flavor.

Lemon juice: Provides a tangy brightness that balances the earthy beetroot.

Ground cumin: Adds a warm, earthy spice to the hummus.

Salt: Enhances all the flavors in the hummus.

Black pepper: Adds a hint of heat and depth to the flavor.

To achieve a smoother texture for your hummus, make sure to peel the chickpeas before blending. This extra step removes the outer skin, resulting in a creamier consistency.

• cooked beetroot - Substitute with roasted red bell peppers: Roasted red bell peppers provide a similar vibrant color and a sweet, earthy flavor that complements the hummus well.

• chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, making them a good alternative to chickpeas in hummus.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter offers a similar creamy consistency and nutty flavor, suitable for those with sesame allergies.

• minced garlic - Substitute with roasted garlic: Roasted garlic provides a milder, sweeter flavor compared to raw garlic, adding depth to the hummus.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar healthy fat content, making it a good alternative to olive oil.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding brightness to the hummus.

• ground cumin - Substitute with ground coriander: Ground coriander provides a warm, citrusy flavor that complements the other ingredients in the hummus.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor, enhancing the overall taste of the hummus.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile, maintaining the seasoning balance.

• Allow the beetroot hummus to cool to room temperature before storing. This prevents condensation from forming inside the container, which could affect the texture and flavor.
• Transfer the hummus to an airtight container. Glass containers with tight-fitting lids are ideal as they do not absorb odors and keep the hummus fresh longer.
• Store the container in the refrigerator. The beetroot hummus will stay fresh for up to 5-7 days. Make sure to label the container with the date it was made to keep track of its freshness.
• For freezing, portion the hummus into smaller containers or freezer bags. This allows you to thaw only what you need, reducing waste.
• Leave some space at the top of the container or bag before sealing, as the hummus will expand slightly when frozen.
• Lay the bags flat in the freezer to save space and ensure even freezing. If using containers, place them in a single layer until frozen solid.
• To thaw, transfer the desired amount of beetroot hummus from the freezer to the refrigerator. Allow it to thaw overnight for the best texture.
• Once thawed, give the hummus a good stir to reincorporate any separated liquids and restore its creamy consistency.
• If the texture seems too thick after thawing, add a small amount of olive oil or lemon juice and mix well to achieve the desired consistency.
• Enjoy your beetroot hummus with fresh veggies, pita bread, or as a spread on sandwiches.

• For a quick and easy method, transfer the beetroot hummus to a microwave-safe bowl. Cover it with a microwave-safe lid or plate to prevent splatters. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.

• If you prefer a more gentle reheating method, use a stovetop. Place the beetroot hummus in a small saucepan over low heat. Stir frequently to ensure even heating and prevent sticking. Add a splash of olive oil or a bit of water if it seems too thick.

• For those who enjoy a slightly roasted flavor, preheat your oven to 350°F (175°C). Spread the beetroot hummus in an oven-safe dish and cover it with aluminum foil. Bake for about 10-15 minutes, or until warmed through. Stir halfway to ensure even heating.

• If you have a steamer, this is a fantastic way to reheat without drying out the beetroot hummus. Place the hummus in a heatproof bowl and set it in the steamer basket. Steam for about 5-7 minutes, or until heated through.

• For a more gourmet touch, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the beetroot hummus in the top pot and stir occasionally until it’s warmed to your liking. This method ensures gentle, even heating without the risk of burning.

• Blender: To blend all the ingredients until smooth and achieve the desired consistency for the hummus.

• Spatula: To scrape down the sides of the blender and ensure all ingredients are well incorporated.

• Measuring spoons: To measure out the tahini, olive oil, lemon juice, and ground cumin accurately.

• Measuring cups: To measure the cooked beetroot and chickpeas.

• Garlic press: To mince the garlic clove efficiently.

• Serving bowl: To serve the finished beetroot hummus.

• Knife: To chop the beetroot if it’s not already in small pieces.

• Cutting board: To provide a surface for chopping the beetroot.

• Can opener: To open the can of chickpeas.

• Colander: To drain and rinse the chickpeas.

• Lemon squeezer: To extract the juice from the lemon.

Pre-cook the beetroot: Cook the beetroot in advance and store it in the fridge. This way, you can quickly add it to the blender when you're ready to make the hummus.

Use canned chickpeas: Opt for canned chickpeas instead of dried ones to save time on soaking and cooking.

Pre-mince the garlic: Mince the garlic ahead of time and store it in a small container in the fridge.

Measure ingredients beforehand: Measure out the tahini, olive oil, lemon juice, and spices before you start blending.

Batch preparation: Make a larger batch of hummus and store it in the fridge for up to a week.