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Beetroot Hummus Ottolenghi

The best recipe for roasted beetroot hummus inspired by Ottolenghi - healthy & vegan. The combination of chickpeas, beetroot, tahini, and a touch of horseradish makes this the best roasted beetroot dip ever

Course Appetizer
Cuisine Middle Eastern
Keyword beetroot hummus, beetroot hummus ottolenghi, roasted beetroot hummus
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 210 kcal

Ingredients

  • 1 ½ cups canned drained chickpeas ( 1 15 oz can)
  • 1/2 tsp baking soda
  • 1 garlic clove
  • ¼ cup lemon juice
  • ¾ tsp salt
  • 1/4 tsp cumin
  • 1 tsp horseradish
  • ½ cup tahini
  • 4 tbsp ice cold water
  • 2 tbsps olive oil
  • 1 beet - roasted and peeled or cooked and peeled use canned for making this easier
  • Sesame seeds for topping
  • Gluten-free crackers for serving

Instructions

  1. Optional: Place the drained canned chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat.

    Continue boiling the chickpeas, reducing the heat if necessary to prevent overflow, for 20 minutes, or until the chickpeas are very soft and the skins are falling off. In a strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.

  2. Meanwhile, in a food processor or high-speed blender, combine the lemon juice, garlic, and salt. Process until the garlic is very chopped finely, then let the mixture rest  for 10 minutes or longer

    . If you are in a rush, skip this step and proceed witout letting the mixture rest.

  3. Add tahini, cumin and horseradish to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini that gets stuck to the sides and bottom.

  4. While running the food processor, drizzle in your ice water. Scrape down the food processor, and blend until the mixture is pale and creamy.
  5. Add the drained, over-cooked chickpeas and the beet. While blending drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. If its still too thick, add more ice water by the tablespoon until you achieve a super creamy texture.

  6. Taste, and adjust salt and some more lemon juice for extra zing. Top with your favorite toppings (see recommendations)

  7. Ladle the hummus into a serving bowl and use a spoon to create nice swooshes on top.

Recipe Notes

Cook canned chickpeas with baking soda for 20 minutes  -  baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… the nr 1 tip for  ultra-smooth hummus 
Puree the tahini with 4 tbsp ice water before adding the chickpeas
Blend garlic and lemon juice in you blender first, then let this mixture sit for 10 minutes- this makes the hummus llose its harsh, raw bite