Best Roasted Beetroot Hummus Dip Recipe (4-Veggie and Vegan)
Hummus and roasted beets are two of my favorite foods.
I love them both equally. And while I am extremely fond of the classic hummus recipe and I like combining the beets with horseradish, I have found that also mixing chickpeas with roasted beetroot is a great idea. The two flavors pair in a perfect way and the hummus will have a silkier texture.
Below I present the best roasted beetroot hummus dip recipe. It only requires four veggies AND it's vegan. Enjoy!
When I first discovered hummus, many years ago, I used to eat it for breakfast, lunch and dinner. I couldn’t go away from this dip and found it addictive. I even used to cook whole batches and store them in large jars in my fridge.
Whenever I was in the mood, I would go to the refrigerator, take off one of the jars and eat hummus directly with a spoon. I didn’t even bother to add some crackers or veggie sticks. Hummus was my life and was pretty enough for me.
After this madness passed, I started trying new things and versions of the recipe until I finally got to the one I liked most. One of those days, I ran into some blog article which said that mixing hummus with roasted beetroot could lead to something delicious.
I told you: I liked chickpeas and I loved beets. But never thought of combining them. Nonetheless, I decided to give that recipe a try because I couldn’t miss that. And that food blogger was right: the resulting dip was amazing. Just like for the other recipes, I started adding and omitting and changing things until I got my perfect roasted beetroot hummus dip recipe.
Where was Hummus Born?
The truth is nobody knows that anymore. A lot of people, like Egyptians, Greeks, Palestinian and other Mediterranean and Middle Eastern countries want to take credit for the invention of hummus. Nobody can say for certain. However, the first and earliest mention of this dish dates from the 13th century in Egypt. But for hundreds of years, it was cooked in all those areas. Probably it was imported to Greece from the Arab countries where chickpeas were cultivated.
The recipe is pretty much the same with some twists here and there. For example, in Turkey they will use butter instead of oil. Greeks will add a bit of Greek yogurt (because there's SO many benefits). Some other people like it a bit hot so they’ll spice it up with hot peppers. But the basic ingredients remain the same. Chickpeas, tahini, lemon juice, cumin and garlic will live together forever in a perfect communion.
You won’t believe how many scuffles occur in Israel when it comes to the best hummus recipe. Chef Yotam Ottolenghi talks about them in his book “Jerusalem: A Cookbook”. He tells stories about Jewish men who fight over “the absolute, the one and only, the most fantastic hummusia”.
How to Make Roasted Beetroot Hummus Dip?
Most of the people use canned chickpeas for preparing hummus. Personally, I like to use dried peas and cook them myself. I prefer to do that because I have found out that legumes are not properly digested if they are not soaked prior to cooking.
At least this happens in my case. Here's why I think my roasted beetroot hummus dip recipe rocks.
Legumes contains phytic acid. This compound binds to minerals when it travels through the gastrointestinal tract and will not be absorbed in the intestine. Besides leading to mineral deficiency, this binding will lead to improper digestion and flatulence. When soaking, this acid will be broken down, it will be correctly absorbed and the digestion would be much easier.
What do I do? I buy a bag with dried chickpeas. I place them in a large bowl and cover with water. They will soak for about twelve hours. The peas will swallow so they will double their volume at least. Make sure you check them from time to time to see if they have absorbed all the water. Add some more if needed. I usually let them soak overnight.
The next morning, I rinse them well under running water, using a large sieve for that. I place them in a big pot, add some bay leaves, ½ teaspoon baking soda and cover with water again. Baking soda helps with breaking down the phytic acid and with reducing the cooking time. After the water starts to boil, I reduce the heat to low and simmer for one to two hours, depending on the chickpeas. Some varieties of chickpeas are cooked easier than others. I make sure to add some more liquid if needed. When completely cooked, you should be able to easily break one chickpea between your fingers.
I set them aside to cool completely. If I want to prepare some hummus or a chickpea curry, I save the amount I need and then divide the rest is equal parts. The chickpeas can be frozen for up to three months. When you need another batch, simply take them out of the freezer, let them reach room temperature and use them for cooking. It’s that simple!
What are the Health Benefits of Hummus?
There is something you might want to know: chickpeas can have an aphrodisiac effect. They contain a lot of proteins, minerals and vitamins such as magnesium, iron, potassium and iron. Chef Fed Federer is an aphrodisiac expert and calls the little legumes “Queens of Aphrodisiacs”.
Those nutrients are known to increase physical energy and promote sexual functions. It is true that hummus is not the most romantic food but you can incorporate it in your diet.
Even if we don’t consider the above effects (although I don’t know why we wouldn’t do that), you should know that hummus has many other health benefits. It contains a lot of fibers and protein. The complex carbohydrates will help you feel full for a long time and won’t have to snack all day long or take frequent trips to the kitchen.
What Can You Pair with your Roasted Beetroot Hummus Dip Recipe?
Why Add Beets to the Hummus?
I add roasted beets to my hummus dip because this combo tastes delicious. Plus, beetroot is packed up with nutrients, fibers and has antioxidant properties. In addition to that, this veggie has only a few calories, 44/100 grams. So it can be used for low-calorie diets too. I urge you try this roasted beetroot hummus dip recipe because I just know that you will like it.
How to Roast Beetroot?
If you want to prepare this silky beetroot dip, you will need baked beetroot of course. I have tried some other ways to cook beetroot, like boiling or steaming the beets. None of this versions provided the best taste. Roasted beets rule!
You need to buy some medium size beets and rinse them well. Wrap them up in aluminum foil or parchment paper. This step is optional but it guarantees some soft and easy to peel beets. In case you bake the veggies without wrapping, they will start to shrink at some point and you will lose some of the flesh.
After wrapping, place on a baking tray and insert it into the oven. It will take about one hour for you to get a perfectly cooked beetroot. Remove the tray from the oven and let cool completely before peeling it.
Can You Freeze Hummus?
You surely can! Just place it in an airtight container. Don’t fill it all the way to the top because hummus tends to expand while it freezes. You can also divide it in smaller portions. This is great if you intend to use the beetroot dip for a snack or spread. Not so great if you want to feed some friends who come over though.
When you need it, just take it out the fridge and defrost at room temperature.
One other option is to freeze the cooked chickpeas and just blend all the ingredients together to get your hummus.
How to Store Hummus
Any type of hummus, including the one that contains baked beetroot, needs to be refrigerated. Take it out half an hour prior to serving time because you will be able to feel all its flavors better if it is at room temperature.
Choose glass containers over plastic ones, they will preserve the beetroot dip better. Either way, the containers need an airtight seal so the hummus won’t start to oxidize.
To keep the moist and protect it from coming in contact with air, drizzle a thin layer of olive oil on top of the hummus before placing it in the fridge. A layer of cling film under the lid can be considered extra protection.
Now, your hummus is ready to go to the fridge.
How Long Does Hummus Last in Storage?
If stored correctly, hummus will last for about one week. However, before eating, make sure you smell and taste it so you will be sure that everything is ok and you or anyone else serving it are not in danger of food poisoning.
Equipment
Ingredients
- 1 cup cooked chickpeas
- 1 pcs medium size beet
- ¼ cup extra-virgin olive oil
- 1 tsp ground cumin seeds
- 2 tbsp tahini
- 1 garlic clove, minced
- 2 tbsp freshly squeezed lemon juice
- 1 pcs English cucumber
- 2 pcs carrots
- ½ white radish
- 1 red bell pepper
- Salt and freshly ground pepper, to taste
Instructions
- Rinse the beet well and pat dry with paper towels. Wrap it in parchment paper or aluminum foil and place on a baking tray. Cook beetroot for about 60 minutes at 400F. Remove from the oven and set aside to cool completely. You need to be able to handle the vegetable so you can remove the peel and then chop into small chunks.
- Place the chickpeas, baked beetroot, tahini, extra-virgin olive oil, cumin seeds, lemon juice and garlic clove in a food processor. Pulse until smooth.
- Season with salt and freshly ground pepper to taste. Also adjust the taste for oil, lemon juice, tahini or cumin if needed.
- Cut the vegetables in thin sticks and dip them into the pink hummus to serve!
Notes
- You may serve the hummus with whatever veggies you prefer. It works well also with celery stalks, regular radishes, cauliflower or broccoli florets, even zucchini.
- Roasting is one way to cook beetroot and, frankly, the way I believe enhances its flavor most. But you can also steam or boil the beets. In case you are boiling them, make sure you drain completely because they absorb some extra liquid. If you skip this step, the texture of your hummus will slightly differ and will have some more moisture.
- You will find pretty much the same recipe for hummus in every cuisine or kitchen. The difference and tailoring can be made by adjusting the quantity of the ingredients. You may need extra lemon juice, or a more pregnant taste of cumin. There is no need of going for the exact amount listed in the ingredients. Taste after blending and see what you would like to add. If you decide that you added too much tahini, make sure you decrease the quantity next time you prepare it.
- Hummus can also be served with crackers. Near the veggies, add your favorite salty biscuits for a richer and more consistent snack.
- Top your beetroot dip with a drizzle of olive oil and some sesame seeds if you want it to look better and impress your guests.
