Beetroot Hummus Dip

Thinking of something quick, easy, tasty and colourful. Then think of Beetroot Hummus, a delicious dip combined with crisp bread, toasties or savoury biscuits, is the perfect summer snack. Whip up this healthy appetiser at your next family get-together and your guests are sure to be impressed. Beetroot hummus, this is what gets me really excited. It’s the taste, the incredible bright colour, healthy option with fantastic nutritional properties, gluten free, vegetarian – Oh my goodness.

I have the pleasure to add that this is one with very little oil, if I may say a much healthier option rather than saying a ‘skinnier’ version. The traditional recipe has a lot of oil added in order to get this smooth texture. In this recipe I used some of the chickpeas soaking liquid called “aqafaba” to loosen the texture of the hummus. This in turn reduces the few extra calories in the, only to finish off with s drizzle of extra virgin olive oil.

When I say simple, I mean it – a tin of chick peas, lemon juice and tahini or toasted ground sesame seeds, spice it up – and purée till smooth. Add a bit of olive oil for a creamy emulsion and you’re basically done. The bright colour of the beetroot turns this hummus into this very bright burgundy colour that is enough to get anybody’s attention.

Ingredients Serves 4-6

  • 400gms – 1 can chickpeas, drained (reserve some of the soaking liquid)
  • 250gms cooked beetroot (I steamed mine in the microwave for 10 minutes)
  • ½ tsp salt to taste
  • Juice 1/2 lemon
  • 1 garlic clove, crushed
  • 2 Tbs tahini (sesame paste, if you don’t have tahini just like me when I whizzed this recipe, just add 2 Tbs roasted sesame seeds)
  • 2 tsp Brinda’s SpiceKitchen ground cumin
  • 1 tsp smoked paprika
  • 2 Tbs extra virgin olive oil
  • Fresh coriander leaves – roughly chopped (optional)
  • Toasted sesame seeds to decorate (optional)

Method

    1. Drain the chickpeas into a jug or bowl (keeping the liquid, which you will use later).
    2. Place the cooked beetroot, o cubes, chickpeas, beetroot, garlic and lemon zest and juice into a blender or food processor. Add the tahini if using or simple the toasted sesame seeds, paprika and 2 tablespoon of “aquafaba”.
    3. Blitz to a smooth paste, then gradually add some of the chickpea liquid until the desired consistency is reached (I used about half the liquid).
    4. Season generously with salt and pepper to your own taste
    5. Empty in a serving dish, drizzle with olive oil. Decorate with roughly chopped fresh coriander leave, sprinkle of toasted sesame.

 

Brinda’s Note: It’s Gluten free and suitable for vegetarian.

 

Advertisements