A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.
Ingredients
- 200 g raw beetroot, cubed (or 200 g already roasted)
- 400 g tin chickpeas, drained
- 3–4 cloves garlic, smashed and minced
- 80–100 ml tahini
- 60 ml lemon juice (about 2 lemons)
- 2 teaspoons sea salt or kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon freshly cracked black pepper
- a few ice cubes
- 3 tablespoons extra virgin olive oil, plus more for roasting and to drizzle
Method
Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.
Put the tahini, garlic, lemon juice, salt, spices, and ice cubes in a high-powered blender. Add the beets and chickpeas once they’ve cooled. Blend until completely smooth, 1–2 minutes in a Vitamix and longer in other blenders.
Taste. Add salt and lemon until it tastes like hummus, then blend again. Blend in the olive oil last.
To serve
In a shallow bowl with a well of olive oil on top, with pita or raw vegetables.
Notes
- You can blend the beets and chickpeas hot. Hold the lid down with a towel: the steam can push the lid up and spray hot hummus.
- The ice cubes keep the blend cool and make it lighter and fluffier.
- For a quicker version without tahini, see Beetroot dip.