To make beetroot hummus with feta the night before, rinse the chickpeas well and cover them with cold water. In the morning, drain the water, rinse the chickpeas again and place in a saucepan. Pour the chickpeas with plenty of water (its level should be about 3-5 cm above the level of the chickpeas). Bring to a boil, skim off any foam and cook the chickpeas over low heat for an hour.
Drain the broth from the finished chickpeas, but do not throw it away - you will still need it for making hummus. Transfer the chickpeas into a bowl and cool to room temperature.
To save time, you can use canned chickpeas. To make hummus you will need 2 jars.
Prepare the beets. To do this, wash the beets with a brush and trim off the tails and tops. Wrap each beet tightly in foil and bake in the oven at 200 degrees for 1 hour. Allow the beets to cool to room temperature, then peel and cut into pieces of any size.
It is better to bake beets for making hummus rather than boil them. This will not only protect your kitchen from unpleasant odors, but will also retain most of the vitamins and microelements in the beets.
To prepare beetroot hummus with feta, place the prepared chickpeas in a blender bowl, add sesame seeds, pour in olive oil and squeeze the juice from half a lemon. In order for the chickpeas to be crushed better and the consistency of the finished hummus to be more tender and homogeneous, it is worth adding about 100-150 ml of chickpea broth to the blender.
In a traditional hummus recipe, tahini, a sesame paste, is added instead of sesame seeds. But it is difficult to get in stores, so sesame seeds, which can be pre-fried in a dry frying pan until golden brown, will serve as an excellent replacement.
Add salt and pepper and turn everything into a homogeneous mass, which is then placed in a large bowl.
Place beet pieces in a blender bowl, add crumbled feta and balsamic vinegar.
Hummus is a delicious and healthy independent dish of Middle Eastern cuisine. It is very popular among vegetarians all over the world. I often prepare it during Lent, since in terms of its nutritional value it replaces many of our usual dishes and, in addition, excellent digestion with hummus is guaranteed. In general, cook it - it’s very tasty, healthy and beautiful to look at.
To prepare beet hummus, take the ingredients from the list. The chickpeas must first be soaked in cold water overnight.
Boil beets and chickpeas until tender.
Peel the beets, cut into small pieces, put the boiled chickpeas, beets, garlic, spices and seasonings into a blender, add salt and vegetable oil. Ideally, you would need to add tahini paste, but if you don’t have it, add white sesame seeds fried in a frying pan - it makes no difference, especially since it is prepared from sesame seeds with the addition of vegetable oil.
Next you need to add lemon juice and beat everything until smooth. Taste it, I always adjust the taste of hummus to suit myself by adding a little more vegetable oil, salt, or hot pepper.
Before serving, I prefer to keep the hummus in the refrigerator for a couple of hours - I think it tastes better this way.
Beetroot hummus is ready, enjoy your digestion)))
Be sure to try making beetroot hummus at least once, and it may very well be that this dish will become your favorite, especially if you are fasting.
Calories: 1508
Cooking time: 30
Proteins/100g: 11
Carbohydrates/100g: 35
Hummus is a chickpea puree snack popular in the Middle East. Now there are many variations of hummus, it is prepared from almost any vegetables and legumes: there is carrot hummus, hummus with eggplants, hummus made from red or white beans, etc. This is not counting raw vegetable hummus without heat treatment.
I offer you an unusual option - beet hummus, the recipe for making it at home is very simple. It is prepared on the basis of chickpeas, but beets completely change the appearance and taste of the finished snack. If you are ready to experiment, then I invite you to familiarize yourself with the recipe.
Ingredients:
- 1.5 cups chickpeas,
- 1 medium boiled beet,
- half an onion,
- 2 cloves of garlic,
- 2 tbsp. olive oil,
- half a lemon,
- 1-2 tbsp. sesame,
- 0.5 tsp. paprika,
- 0.5 tsp. curry,
- 0.4 tsp. black pepper,
- salt to taste.
How to cook at home
The chickpeas need to be soaked in water for several hours in advance, or even better, overnight. Then drain the water, pour clean water over the chickpeas and boil in salted water for 20 minutes until soft. After cooking, pour the water into a glass, we will need it later.
It is advisable to clean boiled chickpeas from the films that surround each pea. Boiled chickpeas are very easy to peel - just squeeze the peas with your fingers. Chickpeas cleaned in this way make it possible to prepare hummus with a smoother consistency.
However, if you don’t have time, you don’t have to peel the boiled chickpeas.
Cut the onion and garlic into slices and place in a frying pan with spices.
Fry the onion and garlic along with the spices until the onion becomes translucent.
Place the boiled chickpeas in a blender and add a little broth.
Add butter with spices, onion and garlic to the chickpeas. Add lemon juice there.
We begin to beat the chickpeas, adding the broth a little at a time if necessary.
You should get a thick, homogeneous hummus. You can set aside some if you want two different types of hummus.
Peel the boiled beets, cut them into pieces and add them to the chickpea hummus. Add sesame seeds and a pinch of salt.
Whip hummus with beets.
During the whipping process, you need to stir the hummus by hand from time to time, since it remains the same color near the walls.
Whip the beetroot hummus until its color is uniform. Also pay attention to this one.
Serve beet hummus, a homemade recipe, just like a regular one - cold with tortillas, lettuce, and vegetables. You can drizzle a drizzle of sesame or olive oil and sprinkle the hummus with sweet paprika.
The preparation of beet hummus is not much different from the preparation of classic hummus, with the difference that, unlike the classic one based on chickpeas itself, this one is mixed almost 1: 1 with baked or boiled beets.
Beetroot hummus is very nutritious, filling and contains many beneficial microelements. For those who follow a fast or a certain diet, the dish will also come in handy.
Bright hummus is the hit of the season!
The preparation of beet hummus is not much different from the preparation of classic hummus, with the difference that, unlike the classic one based on chickpeas itself, this one is mixed almost 1: 1 with baked or boiled beets.
As for beets, I definitely recommend not boiling them, but rather baking them in the oven.The taste of baked beets is more concentrated, rich and sweeter than just boiled beets and the consistency is better!
Ingredients:
100 grams of dry chickpeas
2 small beets
2 tbsp. tahini (aka tahini, sesame paste)
2 tbsp. olive oil
2 tbsp. lemon juice
Zest of 1 lemon, finely grated
2 cloves garlic
1 tsp salt
1/4 tsp. ground cumin
Homemade tortilla chips or pita bread for serving
How to cook:
1) Pour cold water over the chickpeas and leave to swell for 8-12 hours.
2) Strain the swollen chickpeas, place in a small saucepan, add cold water, put on medium heat and cook without adding salt until tender, adding water as it evaporates. Approximately 1 hour. The chickpeas should be soft.
3) Preheat the oven to 180°C. Wash the beets well, wrap in foil and bake until tender. If desired, you can simply boil the beets.
4) Remove the beets from the oven, unwrap them from the foil and peel them.Chop coarsely.
5) Place chickpeas, garlic, cumin, salt, oil, zest and lemon juice into the bowl of a food processor or blender and blend until smooth. Add sesame tahini paste and beets and beat everything again until smooth.
6) Transfer the hummus to a serving plate, drizzle with a little extra olive oil and sprinkle with fresh cumin.
Serve with homemade pita chips or ciabatta. If desired, you can serve this beetroot hummus as a side dish for main dishes.
Cook with love!
Bright hummus is the hit of the season! Beetroot hummus is very nutritious, filling and contains many beneficial microelements. For those who follow a fast or a certain diet, the dish will also come in handy.
The preparation of beet hummus is not much different from the preparation of classic hummus, with the difference that, unlike the classic one based on chickpeas itself, this one is mixed almost 1: 1 with baked or boiled beets. As for beets, I definitely recommend not boiling them, but rather baking them in the oven. The taste of baked beets is more concentrated, rich and sweeter than just boiled beets and the consistency is better!
Ingredients for cooking:
- Chickpeas - 100 g, dry;
- Beets - 2 pcs;
- Tahini - 2 tbsp;
- Olive oil - 2 tbsp;
- Lemon juice - 2 tbsp;
- Lemon zest - 1/2 tsp;
- Garlic - 2 cloves;
- Spices - 1/4 tsp. ground cumin;
- Pita bread - for serving (or homemade tortilla chips);
Preparation steps:
- Pour cold water over the chickpeas and leave to swell for 8-12 hours.
- Strain the swollen chickpeas, place in a small saucepan, add cold water, put on medium heat and cook without adding salt until tender, adding water as it evaporates. Approximately 1 hour. The chickpeas should be soft.
- Preheat the oven to 180°C. Wash the beets well, wrap in foil and bake until tender. If desired, you can simply boil the beets.
- Remove the beets from the oven, unwrap them from foil and peel them. Chop coarsely.
- Place chickpeas, garlic, cumin, salt, oil, zest and lemon juice in the bowl of a food processor or blender and blend until smooth. Add sesame tahini paste and beets and beat everything again until smooth.
- Transfer the hummus to a serving plate, drizzle with a little extra olive oil and sprinkle with fresh cumin.
- Serve with homemade pita chips or ciabatta. If desired, you can serve this beetroot hummus as a side dish for main dishes. Bon appetit!
