houmous humous hummus (?) is so addictive that I can’t believe I have taken time apart from it to write this blog post. It is so creamy, so smooth, so wonderfully yummy. And its also rather simple to make.
The addition of beetroot to hummus was introduced to me by a friend who, I quote, “can’t cook, can only assemble food”. It adds something to the dip that brings it to new flavoursome heights without overpowering it (and also makes it a pretty colour). There is also the warm comforting taste of cumin and nice lemon freshness.
The smoothness is achieved by peeling the chickpeas á la Smitten Kitchen. That’s right, dear reader, I spent 15 minutes peeling chickpeas for you. That is how much you mean to me. It really does work if you want a silky textured hummus, but you can completely skip it if you a) like a more textured dip, b) are short on time, or c) are a sane person who has better things to do.
The basic recipe is from the ever reliable BBC Good Food. I halved the oil and added some water to make it just a teensy bit healthier, with the added bonus of making it even creamier.
Super smooth beetroot hummus
Adapted from BBC Good Food
400 grams tin chickpeas, drained and rinsed
250 grams cooked beetroot
1 clove garlic
1/2 tsp. salt
juice of 1/2 a lemon
2 tbsp. tahini paste
2 tsp. ground cumin
3 tbsp. olive oil
2-3 tbsp. water
Parsley and black pepper to garnish (optional)
Peel the chickpeas by pinching each one between your fingers. Discard the skins.
Roughly chop the beetroot into around 8 pieces.
Put the peeled chickpeas, beetroot, garlic, salt, lemon juice, cumin, oil and water into the bowl of a food processor. Blend until smooth then serve with the garnish, if using.