Beetroot Hummus

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Delightfully pink, creamy hummus made using baby beets and pickled beetroot, along with a super easy trick to ensure the softest and most smoothest homemade hummus ever.

Its been a good while since I've posted on here - mainly due to sunning myself in Sardinia (more about that soon), but also because we've been busy finishing off our pizza oven build - and ......its nearly ready!! So exciting - I can't wait to get cooking in our little outdoor oven (named Alberto by the way, after the owner of our B&B in Verona, where we got married last year 🙂

Outdoor cooking

In preparation for some downright, awesome, alfresco cooking I have been stock piling recipes that are perfect for any kind of outdoor feast, including steak and veggie BBQ skewers, roasted stuffed peppers with cous cous in cheese sauce and some lovely homemade mint ice cream lollies. This sweet and earthy beetroot hummus is another one of these recipes and will go with anything - in fact I have a little idea bubbling away involving beetroot hummus on a pizza - I really think it will work and I'm definitely doing this before the end of Summer.

Hummus

Hummus? Houmous? Tesco Hummus? Waitrose Hummus? Whatever you call it or where you buy it, hummus is the dip that really knows how to please all tastes a preferences. There are so many flavours now-a-days that its hard to keep up. I do love a nice harrissa-flavoured, Moroccan style hummus, but I also love hummus with peas and mint. Or just plain hummus - its all great.

Beetroot hummus

This being said, beetroot hummus (especially with some creamy horseradish) is by far my most favourite kind of hummus. But I do feel that making it from scratch is the only way to really appreciate this colourful little dip. And heres my top tip for the bestest, most smoothest homemade hummus ever . . .

Shelled Chickpeas

. . .shell your chickpeas!! And this isn't really that hard at all. It might be a little time consuming, but oh so worth it. If you haven't shelled chickpeas before all you need to do is drain the tinned chickpeas into a sieve and rinse under tap water. Then take each chickpea and gently rub your fingertips over the surface and loosen the outer skin. The inner pea should then pop out of the skin. Discard the skin and place the chickpea in a bowl. Continue until all your chickpeas are shelled. Easy.

These little chickpeas are the star of the show, so it really is worth the extra effort.

The rest of the recipe is super easy - all the ingredient go into a blender and are blitz until smooth.

Happy dipping!

📖 Recipe

Beetroot Hummus

By: Debbie Jones

Delightfully pink, creamy hummus made using baby beets and pickled beetroot, along with a super easy trick to ensure the softest and most smoothest homemade hummus ever.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course party food, Snack, starter

Cuisine Moroccan

Servings 6 People

Calories 59.6 kcal

Ingredients

 

1x2x3x

For the Beetroot Hummus

• ▢ 400 g tin of Chickpeas 120g drained
• ▢ 1 tablespoon Olive oil
• ▢ 1 Garlic clove finely chopped or ½ tablespoon Very Lazy Chopped Smoked Garlic
• ▢ Pinch sea salt
• ▢ .5 Juice of a lemon
• ▢ 2 cooked baby beetroots
• ▢ 2 tablespoon beetroot pickle I used English Provender beetroot pickle
• ▢ 1 tablespoon tahini paste sesame seed paste

For the dressing

• ▢ 1 tablespoon creme fraiche
• ▢ 1 teaspoon horseradish sauce

Optional

• ▢ Extra oil and black pepper for serving

Instructions

 

To make the Beetroot Hummus

• Drain the chickpeas into a sieve and rinse well under the tap. Peel off the outer shell of the chickpeas by rubbing with your finger tips until the inner pea pops out. Discard the shell and place the chickpea in a bowl. Continue until all chickpeas are shelled.
• Shelled chickpeas produces and smoother and more flavoursome hummus.
• In a blender blitz together all the hummus ingredients until smooth: shelled chickpeas, oil, garlic, salt, lemon juice, 2 cooked baby beets, 2 tablespoon beetroot pickle, and 1 tablespoon tahini paste.
• Transfer the hummus into a bowl and chill in the fridge.

For the horseradish dressing

• In a small bowl mix together the creme fraiche and horseradish sauce - season if desired.

Serve

• Spoon the horseradish dressing over the bowl of chilled hummus. Drizzle over oil and grind on some black pepper if desired, then serve.

Nutrition

Serving: 41g | Calories: 59.6kcal | Carbohydrates: 4.5g | Protein: 2.1g | Fat: 3.8g | Saturated Fat: 0.5g | Sodium: 160mg | Sugar: 1.2g

Notes

Click here for traffic light nutritional info

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