Hummus. We all know it – we all love it! That creamy, tangy goodness that we spread onto bread, enjoy in pita, top every bowl with and dip our veggies in to make them more delicious! A staple in most households – and still, most people buy it at the store while it is SO easy to make!
What is hummus?
Hummus is a dip or a spread that originated and nowadays is found in Middle Eastern cuisine. It has a very smooth consistency and is made out out chickpeas, tahini (which is a sesame paste), olive oil, garlic, and spices. It typically is enjoyed with some fresh Pita bread. Hummus is very popular among the vegan nutrition because it works great as a spread on bread or as a dairy free dip and is pretty healthy!
What is special about this dish?
Regular hummus, as I said is made out of chickpeas as its main ingredient. But this one is a little bit different and perfect for fall! Besides Chickpeas, the star of the show is beetroot. Beetroot is a quite popular ingredient to be added to hummus because its slightly sweet flavour just works in perfect harmony with the creaminess and tanginess of the hummus. So instead of plain hummus, we are switching things up a little bit and making a delicious beetroot hummus!
How do you make hummus?
The entire process is pretty simple, and will take you a maximum of 10 minutes. To make it, you definitely need canned chickpeas. It is possible to use dried ones, but you will have to cook those for 1,5-2 hours before being able to make the hummus, which is pretty time consuming! So I prefer to go for canned ones. You add those to a blender or a food processor (either works) along with a few other ingredients and blend it until it’s creamy. It really is this simple and does not ask for any other cooking!
The secrets to making a really good hummus
There are a few things you can look out for when making hummus to take it next level. First, use canned chickpeas or ones that are boiled really softly. Second, use a good Tahini. This is a sesame paste you can find at most supermarkets and has a runny consistency but I would recommend buying it at an asian store. The Tahini there is just more liquid and will make the hummus creamier! If you cannot make it to an asian store, I recommend at least checking the ingredients list. A good Tahini has Sesame seeds as its only ingredient.
My third tip is to preserve some aquafaba (this is the liquid the chickpeas come in when canned). Adding this will keep the hummus really creamy. My fourth, and last tip is to use a splash of vinegar. As weird as it may sound, it really makes a difference! It adds this tanginess that makes a hummus really good. Sometimes lemons are used, but I would really recommend doing some vinegar!
Is beetroot hummus healthy?
It definitely is! Chickpeas are very healthy since they are high in protein and high in fibre. The Tahini and Olive oil add some healthy unsaturated fats, which makes a great nutritional value for a dip! The beetroot adds some natural sweetness and vitamins! Another reason why it is loved by the food industry is because it is healthy!
How to best have it
Really with anything, you would have regular hummus with. On top of some toasted bread with some avocado, or to dip some veggies in. Also works great on top of (buddha) bowls, in pita bread or on top of a rice cracker. You can even just thin it out with water and lemon juice to make a salad dressing! So the options are endless… and all delicious!
I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!
I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!
Better than Store-bought 15-minute beetroot hummus
The best creamy & delicious beetroot hummus ever. Better than any premade takeout version!
What you will need
- 1 can chickpeas
- 2 small beetroots (precooked)
- 1 tbsp Tahini
- 2 tbsp Olive Oil
- 2 tsp vinegar (white wine vinegar works best)
- 3-4 tbsp aquafaba (the liquid canned chickpeas come in)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp paprika powder
How to
-
Drain the chickpeas but preserve the liquid they were in. Add them to a blender along with all the other ingredients and 3-4 tbsp of that preserved liquid. Blend until smooth! If it is too firm, add more olive oil or aquafaba. But be aware that beetroot hummus will not be as creamy as normal hummus because of the beets in it! Enjoy!
Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière
Schreibe einen Kommentar