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Beetroot Hummus // Vegan + GF + RSF

21 / 03 / 2020

I know you can buy it in a tub, and it's a pretty generic recipe that exists in countless forms all over the internet - but this one genuinely is exactly what you want it to be, as well as being dead easy. Win! The flavour is like the best store-bought variety except far fresher and creamier. Yes please! A great recipe to include in your meal prep every now and then.

Makes approx. 4 cups

Ingredients

Method

  1. Get your chickpeas soaking for at least a day before you intend to start eating this recipe, by placing the chickpeas in a bowl (or jug to save space) and cover with water, leaving enough room for them to double in size. Pop them in the fridge (unless you live in a very chilly climate/time of year) and let them do their thing for 1-3 days.
  2. When ready to make your hummus, drain the chickpeas and transfer to a pot, add the bicarb and cover with water. Bring to the boil and then turn the heat down to a simmer, letting them bubble away for 20-25 minutes. Yes, the chickpeas will become incredibly mushy, but this will also cook out the bitter-ness, so it's important to let them keep bubbling away. Scrape off and discard any foam that forms on the top during the cooking process.
  3. Meanwhile pop the tahini into a bowl, along with the 1/4 cup of cold water. Whisk to emulsify the tahini and thicken into a creamy paste.
  4. Add the tahini paste into a food processor/blender, along with the lemon juice, garlic, salt, pepper, cumin and beets. Once the chickpeas are cooked, drain and leave to dry off for about 5 minutes. Then add the chickpeas to the food processor/blender and blend until incredibly smooth. Add the 1 tbsp of cold water, if not more (as it will thicken up when chilled) and continue blending into a delicious creamy dip. Taste and adjust seasonings, if needed. Transfer to a container and pop in the fridge to chill. Once cold, devour however you please!