Beetroot Hummus Food

BEETROOT HUMMUS PARTY PLATTER

Steps:

• Set about 2 tbsp chickpeas aside. Tip the rest of the chickpeas, the beetroot, garlic, tahini, oil and lemon juice into a food processor with a good pinch of salt. Blend until smooth, then check the seasoning, adding a little more salt or lemon if it needs it. Chill the hummus until you're ready to serve (it will keep for up to two days).
• Transfer the hummus to a wide, shallow bowl or spread over a platter. Drizzle with some oil, scatter with the reserved chickpeas, hazelnuts, seeds, sumac and chilli (if using). Arrange the crunchy veg and other accompaniments around the platter and let everyone dig in.

BEETROOT HUMMUS

Steps:

• In a large bowl, cover chickpeas with cold water and soak overnight.
• Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
• Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
• Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.

CREAMY BEET HUMMUS

Steps:

• In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
• Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
• Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
• Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

ROASTED BEET HUMMUS

Steps:

• See roasting instructions here.
• Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
• Add remaining ingredients except for olive oil and blend until smooth.
• Drizzle in olive oil as the hummus is mixing.
• Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it's too thick, add a bit of water.
• Will keep in the fridge for up to a week.

BEETROOT HUMMUS

Steps:

• Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they're done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
• Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

EASY BEET HUMMUS

Steps:

• Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.