Homemade Beetroot Hummus:
My first plastic swap actually happened a few years ago when I started making my own hummus. The recipe has now evolved into homemade beetroot hummus, a family favourite.
One day I was in the supermarket, about to buy my weekly supply of hummus, when I decided that I’d had enough of the plastic pots and quickly looked up a recipe online. That evening I made my first batch of hummus and haven’t looked back. I now make about six jam jars per batch and freeze them for future use. I also now buy my chickpeas (garbanzo beans) package free at bulk stores. My next addition will be homemade tahini when I make my next batch in a few weeks time.
I love hummus and eat it almost everyday on my lunchtime wrap or sandwich and with salads or as a great dipping snack. As well as, obviously, loving the taste I also see it as a great complement to my vegetarian diet.
Originating from the Middle East, hummus is a perfect plant-based protein source and is also full of fibre, vitamins and minerals. The main ingredients are chickpeas, tahini (sesame seed paste) and olive oil which all have health benefits that include anti-inflammatory properties.
After about two years I decided to add roasted beetroot into the mix after seeing it in a ‘bowl food’ recipe book I was given for my birthday. I was surprised by the sweetness and lack of heavy beet taste and it’s now my favourite (to make normal hummus just don’t add the beets).
Beetroot adds additional benefits with its ‘super-food’ status and has traditionally been used for its medicinal properties. They are low in fat and calories and high in fibre. Beets are also full of with vitamins and minerals as well as nitrates, betaine, magnesium and other antioxidants. They have been linked to lowering blood pressure and are good for your digestive system. What more do you need in a superfood.
If, like some members of my family, you don’t like the taste of pure beetroot, you should try making my beetroot hummus as a great way to get the benefits but without its earthy taste.
How to Make Homemade Beetroot Hummus:
- 400g Cooked Chickpeas (pre-soaked overnight)
- 3 Tbsp Tahini
- Zest of 1 Lemon
- 3 Tbsp Lemon Juice (juice of one lemon)
- 2 Cloves of Garlic
- ½ Tsp Salt
- 2 Tsp Ground Cumin
- ½ Tsp Smoked Paprika
- 8 Tbsp Water (more if needed)
- 8 Tbsp Olive Oil
- 1-2 Roasted Beetroots
Soak the chickpeas overnight then rinse thoroughly. Transfer them to a pan, cover with water and bring to the boil. Once boiling, reduce the heat and simmer until slightly soft. This usually takes between 2 and 4 hours unless you use precooked (tinned) chickpeas and you can skip this part.
Some people remove the skin from their chickpeas for a smoother and creamier hummus. I personally like the rougher consistency and really can’t be bothered.
While you are waiting for the chickpeas to cook, wash and chop the beetroot into squares then roast with a drizzle of olive oil at 200º for 20-30mins until soft.
In a food processor add the tahini lemon juice and zest then blend until thick & light (up to 1 minute). If needed, add a little more lemon juice or a drop of water.
Then add all the ingredients except the chickpeas and oil and blend until smooth (for traditional hummus just don’t add beetroot).
Add the chickpeas and blend while slowly pouring in the olive oil.
Add more water / oil if needed until you find your desired consistency.
Put it into jars and use within a week. Freeze what you don’t need straight away in glass jars.
I hope you enjoy my beetroot hummus as much as we do.