I never knew making hummus was so easy and is so addictive until I recently did. And now I feel why did I not make this earlier. You have to agree, nobody can beat the taste of Homemade food. Though I have tasted hummus in wraps, the taste of homemade is just yum 😋. And I topped my experiment of Hummus, by adding some Beetroot to add to the colour and nutrient value and also to share for today’s Valentine’s theme and made this Vegan and Gluten free Beetroot Hummus..

Yes why we just need to celebrate special days with desserts or cakes or cookies, why not celebrate it in a healthier way and affirm your loved ones that you care for them and more you care for their health. I had a few treat ideas like heart shaped cookies or jam cookies for my son, but the idea of having another sweet was putting me off. As how much I control, I am sure I will not be able to resist cookies or cakes :P. So the best option was to not make it and choose the an healthier alternative.

I have already said in my earlier post Beetroot and Carrot Yogurt sandwich, on my love for Beet. Specially due to its natural colour it imparts to the food. So I thought of adding this to the classic hummus recipe to add a beautiful deep colour and make it more attractive. Will you love to have this?

I never use canned beans and legumes. I prefer to make it from raw, that is soak, and then cook. Three reasons, First, there would be definitely some preservatives in the canned ones to keep them fresh, Second they can be done so easily at home and third they are more budget friendly. So why use canned ones.

You just need to soak for 6-8 hrs or overnight and boil them in a pressure cooker or a wide pan and you are done. Yes I know many a times you forget, and for that I have some easy solution. I always soak such legumes in advance and stock them in freezer so when I need to make salads or some spicy Indian chole curry, I have something handy. Have you checked my post on how easy it is to make sprouts at home without any sprout maker. If not do check the link here.

So coming to today’s recipe, once you have the cooked chickpeas and Beetroot all you have to do is grind them to a smooth paste along with some tahini sauce, garlic,lemon, olive oil and you are done. A lip-smacking dish is ready to enjoy along with some bread, wraps, pita chips or as is. Yes I had some leftovers and I enjoyed it as a snack 🙂

Ingredients

200 gm boiled or canned chickpeas
1 small Beetroot (around 1/4 cup)
1-1.5 tbsp Tahini (I made my homemade, will post my recipe soon)
Juice of ½ lemon (around 1.5 tbsp)
2 tbsp extra virgin olive oil + ½ tsp for garnishing
1/2 tsp salt
1/4 tsp Roasted cumin powder
a pinch of paprika for garnish

Preparation

Soak the chickpeas for 6-8 hrs or overnight.
Boil the chickpeas with some salt in a pressure cooker or a wide pan until soft and done.
If using canned chickpeas, rinse them in normal water, drain and keep aside.(I have not tried using canned chickpeas any time)
Once cooled, Drain and set aside. (Do not discard the water it is boiled in, it can be used in any curry’s a good replacement as a vegetable stock)
Cook the beetroot in a pressure cooker for 1 whistle or in a microwave or a wide pan until soft.
Let it cool.
In a food processor or a blender, add the chickpeas, beetroot, Tahini, lemon juice, 2 tbsp olive oil, cumin powder. Add salt if you have not added while cooking the chickpeas.#
Blend it to a smooth paste. Water is not needed as beetroot has water, but if at all you are not able to make a smooth paste, add it like 1 tsp at a time.
Drizzle with olive oil and paprika and enjoy with your favourite side.

Some Recipes of legume’s on my blog

Beetroot Hummus (Vegan and Gluten Free)

A twist to the classic chickpeas hummus with the addition of beetroot to give it a nice pink colour along with flavour and nutrition.

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Course: Condiments

Cuisine: Middle Eastern

Keyword: Beetroot, Chickpea, FoodBloggersLove, GlutenFree, MLLA, Olive Oil, Tahini, Vegan

Prep Time: 5

Cook Time: 20

Total Time: 25

Author: Renu Agrawal-Dongre

Ingredients

200 gm boiled or canned chickpeas
1 small Beetroot (around 1/4 cup)
1-1.5 tbsp Tahini (I made my homemade, will post my recipe soon)
Juice of ½ lemon (around 1.5 tbsp)
2 tbsp extra virgin olive oil + ½ tsp for garnishing
1/2 tsp salt
1/4 tsp Roasted cumin powder
a pinch of paprika for garnish

Instructions

Soak the chickpeas for 6-8 hrs or overnight.
Boil the chickpeas with some salt in a pressure cooker or a wide pan until soft and done.
If using canned chickpeas, rinse them in normal water, drain and keep aside.(I have not tried using canned chickpeas any time)
Once cooled, Drain and set aside. (Do not discard the water it is boiled in, it can be used in any curry’s a good replacement as a vegetable stock)
Cook the beetroot in a pressure cooker for 1 whistle or in a microwave or a wide pan until soft.
Let it cool.
In a food processor or a blender, add the chickpeas, beetroot, Tahini, lemon juice, 2 tbsp olive oil, cumin powder. Add salt if you have not added while cooking the chickpeas.#
Blend it to a smooth paste. Water is not needed as beetroot has water, but if at all you are not able to make a smooth paste, add it like 1 tsp at a time.
Drizzle with olive oil and paprika and enjoy with your favourite side.