Roasted Beet Hummus
A couple notes regarding this recipe. Firstly, it's delicious. If you've never had beet hummus you should try this. Not only is it pretty to look at but the beets add a lot of nutrients. This said, to have this very smooth and creamy make sure the beets are cooked until soft and the chickpeas are overcooked with most of their skins removed (directions below). This recipe was made with dried chickpea (where they need to be soaked over night and then cooked for at least an hour), but it works equally well with canned chick peas which, after draining, you simmer in water for about 15 minutes with a teaspoon of baking soda (to overcook them and loosen their skins). 1 cup dried chickpeas when cooked equals about 3 cups; 2 (15oz) cans chickpeas equals about 3 cups. The recipe is below.
Roasted Beet Hummus (bil tahina)
Makes about 3 cups
1 cup dried chickpeas
2 teaspoons baking soda, divided
2 medium beets
1/4 cup water
1 tablespoon olive oil
3 cloves garlic
1/2 cup fresh lemon juice
1 teaspoon salt
2/3 cup tahini
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2” of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.
Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.
Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.
Makes about 3 cups
1 cup dried chickpeas
2 teaspoons baking soda, divided
2 medium beets
1/4 cup water
1 tablespoon olive oil
3 cloves garlic
1/2 cup fresh lemon juice
1 teaspoon salt
2/3 cup tahini
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2” of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.
Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.
Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.
While the chickpeas are cooking, roast the beets. Remove their leaves and stems, place them in a small oven-proof skillet, and drizzle them first with the water and then the olive oil. Loosely cover the beets with foil and roast them in a 400F oven for 1 hour, or until very soft when pierced with a knife. Allow the beets to cool enough to handle, then peel and discard the skins, then cut them into dices.
To make the hummus, begin by combining the garlic, lemon juice, and salt in the bowl of a food processor and process on high for a minute or two, or until the garlic is pureed. Add the cooked beets, cumin, and allspice, then puree for another couple minutes. Add the cooked chickpeas and process for 2-4 minutes, scraping the sides once or twice, or until everything is smooth. Add the tahini and process for another minute until everything is emulsified, smooth, and creamy. Transfer to a bowl, cover it, and refrigerate for 30 minutes.
To make the hummus, begin by combining the garlic, lemon juice, and salt in the bowl of a food processor and process on high for a minute or two, or until the garlic is pureed. Add the cooked beets, cumin, and allspice, then puree for another couple minutes. Add the cooked chickpeas and process for 2-4 minutes, scraping the sides once or twice, or until everything is smooth. Add the tahini and process for another minute until everything is emulsified, smooth, and creamy. Transfer to a bowl, cover it, and refrigerate for 30 minutes.
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