Beetroot has the prettiest colours around
Those Jewel tones almost make you want to slice the beet root and dye some fabric with it and then just wear that fabric and revel in that gorgeous beet red colour.
It is also extremely rich in nutrients and just consuming one will be enough for approximately half a days requirement of fibre and all vital nutrients.
As well as colouring your mouth a deep red and of course,your poop red too. Yes that happens.
Eating so much beetroot …The necessary evil story -it’s just not possible for me. Hence ,I try to inculcate it in various things. Beetroot goes best with all earthy flavours.
I make a raita with yogurt, a warm tempered buttermilk chaas or even a roasted beets and arugula salad , a soup which is almost like a broscht, but really not and mostly a beetroot Hummus.
It’s probably the easiest things to make of a small bag of Beets. Every other place ,bestseller with their leaves ,which can be used in sandwiches like lettuce. But in Mumbai,beets come as just themselves. No extras.
So we cook them before the hummus gets made. But how you first cook the beetroot alters the entire flavour profile of your hummus.
You can choose to boil the beetroot which just makes it sweeter and not very palatable. Or you can wash and pierce the beetroot before you microwave it for 3 minutes. Alternatively, you can do what I do and cut fat chunks of the beetroot and roast in your oven.
I generally pop a tray in when something else is baking because there’s no point in turning on the oven for just roasting vegetables….. According to hubby dear. A word of advice..Never roast vegetables when baking anything sweet. The vanilla becomes part of the vegetable and the vegetable sort of fuses with the cake or cookie. That’s not a very good combination.
You can smear this hummus on toast like a spread , use it as a dip with crudites ,with crackers and lavash or even just eat a bowl full as it is when you are watching a Soppy TV show.
I like it slightly warm and it tastes best freshly made so do not make too much at one time.
Alternatively what you can do is roast a big batch of Beets, freeze half of them for use the next time.
And the reason why the title of this blog post has vegan, is because a lot of searches are directed for vegan foods on the blog.
I love to toast baguette slices with a little garlic flavoured olive oil .Tell me what is your favourite thing to go with any kind of Hummus.
This recipe will make a large serving , so decide accordingly.
Beetroot Hummus Vegan
2-3 large beetroots, Herbs of your choice-I use thyme , 2-3 cloves garlic, 1 tsp vegetable oil , sea salt or pink himalyan salt or regular table salt for roasting
2 cups boiled and drained chickpeas
6-8 cloves or more garlic
1/4 cup toasted sesame seeds – I used a mix of white and black sesame seeds
2 tbsp toasted sunflower seeds or pumpkin seeds to lighten the deep Flavors of beetroot
1/3 cup olive oil -extra Virgin if you have it, never pomace
Juice of 2 lemons
Salt and paprika powder to taste.
1/2 tsp sumac powder
1 tsp balsamic vinegar or 1/2 tsp apple cider vinegar
1 tsp roasted cumin powder/zeera powder
Chop beetroot into even sized pieces ,otherwise some will burn while others will be raw.
Place the beetroot on a baking tray or cast iron skillet, scatter the thyme, the garlic cloves and Sprinkle some salt over the beetroot and drizzle lightly with a vegetable oil and place on the bottom lack of your oven while you’re baking something else.. bread is the best option.
You need to bake this for at least 20 to 25 minutes or until a knife goes through smoothly. Set aside covered till the beetroot cools.
Discard the herbs and reserve the oil and the roasted liquid.
Lightly toast sesame seeds until they pop. Toast the sunflower seeds.
In a small coffee grinder or moxie jar ,place the seeds. Add two spoons of olive oil and mix. Try and run the mixer without using water till the sesame seeds and sunflower seeds are pureed with the oil. That’s your tahini.
In your mixer jar or food processor fitted with a metal blade place the beetroot, garlic , chickpeas and the roasting oils and liquid.
Puree the beets and then add the tahini, all but a spoon of olive oil and lemon juice.
Now season with the salt, paprika, balsamic vinegar , cumin seed powder and the sumac.
If you don’t have sumac, you can skip it.
Dish into a bowl and swirl. Top with the remaining olive oil and scatter some seeds for effect.
The hummus is almost sweet, but tangy because of the lemon juice and balsamic. The seeds and oil give it a deeper flavor and the spices add a depth that goes well with all breads and even with cheese.
The shelf life of this hummus in the fridge is less than regular hummus . So refrigerate unused hummus and eat in a day or two.
Enjoy this spread or dip… It let’s you have your own way. Now there’s not too many things in this world that let you do that.