This beetroot hummus is just so CHEERFUL. It’s rare that I spread something so brilliantly magenta on my breakfast toast.
250 g dried chick peas
1 large onion chopped
1/2 cup tahini
3 cloves garlic
1/4 cup lemon juice
1 tbsp ground cumin
1/2 cup oil
Put the chick peas in a large bowl, cover with cold water and soak overnight. Drain. Place the chick peas and onion in a large heavy-based pan. Cook for an hour until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid; allow to cool. Cook the beetroot in a large pan of boiling water until tender. Drain and allow to cool slightly before removing the skins.
Chop the beetroot roughly and place in a food processor. Add the chickpea and onion mixture, tahini, garlic, lemon juice and cumin; process until smooth. Slowly add reserve cooking liquid and oil whilst the machine is running. Process until the mixture is thoroughly combined.
Couldn’t be bothered cooking chickpeas so I roughly estimated that one 400g tin would be 125g dry chickpeas. I think, to be honest, I really needed a higher chickpea to beetroot ratio, because when I combined with 300 g boiled beetroot, it seemed darker and less hummus-y than i expected – which is not a bad thing, just an observation. Also, even after ‘halving’ the recipe, this makes a HUUUUGE amount of dip. If I was making this again for my own day-to-day use, rather than for large scale catering, I’d probably halve the amount again.
Because i didn’t boil the chick peas, I cooked the onion in with the beetroot and I think that worked fine (I didn’t bother peeling the beetroot). I only ended up using a splash of olive oil and reserved liquid at the end, so I’d definitely be careful about adding that a bit at a time rather than all in on fell swoop. Nom.
(Any thanks to the new Sherlock Homes series for the title of this post :-))