- Skip boiling the chickpeas and removing their skins if you want to save time, however your hummus won’t be as smooth.
- You can also use raw chickpeas, just be sure to boil them until they are super soft.
- We like to decorate our beetroot hummus with a spoonful of vegan plain yoghurt, and a sprinkling of parsley leaves and za’atar. But the toppings are completely up to you!
- 2 medium beetroot, peeled + diced
- salt + pepper
- olive oil
- 2 x 400g tins chickpeas, drained + rinsed
- 1 tsp bicarbonate of soda
- 3 garlic cloves, skins on
- 1/2 lemon, juice only
- 1/3 cup tahini
- 1/2 tsp cumin seeds, plus extra for decorating
- 1 tbsp extra virgin olive oil, plus extra for decorating
- Preheat the oven to 200°C / 392° F fan. Add the beetroot to a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-30 minutes or until the beetroot is soft.
- Meanwhile add the chickpeas and bicarbonate of soda to a large pot of boiling water. Reduce the heat and simmer for 15 minutes.
- Next, drain the chickpeas and add them to a large bowl of cold water. Rub the chickpeas between your hands to remove all the skins then sieve out the skins using a slotted spoon and discard them. Finally, drain the chickpeas and add them to a blender.
- Add the garlic cloves to the tray with the beetroot and roast together for a further 2 minutes.
- Peel the garlic and add it to a blender along with the roast beetroot, lemon juice, tahini, cumin seeds, extra virgin olive oil and generous pinches of salt and pepper. Pour in 1/4 cup of water and begin to blend. Add more water little by little until the ingredients are able to blend together and create a super smooth hummus.
- Transfer the beetroot hummus to a serving dish and top with a drizzle of extra virgin olive oil, cumin seeds and any other of your favourite toppings.
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