Roasted Beetroot Hummus

Beet is a classic fall root vegetable packed full of iron and earthy flavours. It brings everything to the table you want in an autumn side dish, and it pairs perfectly with a classic hummus! This Roasted Beetroot Hummus adds another layer of depth and richness to everything you already love about fresh hummus. It’s smooth, creamy, and packed full of flavour! While a lot of people see hummus as a mysterious paste that just comes from the supermarket, we hope to show you how easy and delicious it is to make the autumnal hummus of your dreams for a fraction of the price of the store-bought equivalent!

Why Roasted Beetroot?

I love a traditional hummus, but sometimes you just crave something a little earthier. Not to mention I started making this for those days when I was just feeling a little too tired as an easy way to get a little extra iron into my diet. Juiced beet is also an excellent choice for this recipe, but we went for the ease of slapping it in the oven and coming back 40 minutes later.

Brief History of Hummus

Hummus, also known as humous, is a Middle Eastern chickpea puree that uses oil to emulsify fully. The earliest mention of hummus dates back to Cairo, Egypt in the 13th Century and resembled hummus bi tahina. Although it pops up in many places from Greece to the Middle East to Northern Africa, the commonalities are unmistakable. The basic ingredients tend to include, sesame, lemon, garlic, and of course chickpeas.

Hummus has long been a staple as both an appetizer and a dip, usually being paired with flatbreads like naan and pita or as a compliment to things like eggplants, falafels, and meats. It varies regionally, being served hot some places and cold in others. While it’s a centuries old dish, it’s become very popular in the Western food scene with the rise of the health craze. Being high in nutritional value and low in calories, US consumers have increased their demand for hummus every year since 2006. It’s become such a prominent stable in the American diet that even tobacco farmers have begun switching to chickpea production just to meet the ever-growing demand.

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Roasted Beetroot Hummus

Simone Peironnet | 10/7/2021

prep time: 15 minutes | cook time: 45 minutes | total time: 1 hour

Servings: One Quart / 1000 ml

Ingredients - Hummus:

• 1-2 Beets, the more beets the brighter the colour
  
• 3 Cloves Garlic
• 1 Lemon, zested & juiced
• 2 Tbsp Olive Oil
• 1 Can Cooked Chickpeas (15 oz)
• ½ tsp Baking Powder
• 2 Tsp Sesame Oil
• ½ tsp Cumin
• ¼ Cup Ice Water
• Salt
  

Ingredients - Toppings:

• Crumbled Feta
  
• Cilantro
• Olive Oil
  

Serving Suggestions:

• Fresh Naan (recipe)
  
• Arugula
• Avocado Toast
  

Special Equipment: Food Processor (link)

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Instructions:

1. Preheat your oven to 425°F/220°C.
   

2. Peel your beets and roughly chop into chunks. Toss in olive oil and a pinch of salt, then bake for around 40 minutes, or until fork tender. Set aside to cool.
   

3. Drain and pat dry your chickpeas. Add your chickpeas to a medium pot, along with just enough water to cover by a few inches. Add your baking soda, which helps to soften the skin and allows the chickpeas being boiled to absorb a greater amount of liquid by making the water more alkaline. Bring to a boil, then reduce down to a simmer for 20 minutes. Rinse your cooked chickpeas under cold water for around 15-30 seconds.
   

4. While your chickpeas are simmering, zest and juice your lemon. To your food processor, add your lemon zest, peeled garlic, and salt. Pulse until your garlic looks finely chopped, then allow it to sit and mellow out for around 10 minutes.
   

5. To your food processor, add your chickpeas to your garlic and lemon juice mixture along with your cumin, olive oil, and sesame oil until smooth. If your mixture is too thick, slowly drizzle your ice water and a tablespoon of additional olive oil.
   

6. Add your baked beets into your mixture and pulse until smooth and creamy, then add your salt and lemon zest to brighten your hummus.
   

7. Serve topped with crumbled feta and cilantro with a side of arugula and hot naan.

Have Extra Hummus? Probably…

I always have leftovers, and I never want something that took me so long to go to waste. That’s why I put together a quick list of ways to use up all that extra fresh beetroot hummus!

• Add to your avocado toast

• Add to a rice bowl

• Add to the base of your sandwich

• Use in a wrap with some arugula, bell peppers, and salt

But my person favourite:

• As a quick breakfast all by itself with some naan or sourdough bread

Hungry for more vegan recipes? Give these a try!

Looking for more small dishes? Look no further!