As far as I'm concerned, it seems as though hummus has been dethroning the dinky tubs of cheese and chives, spicy jalapeño, french onion, and even creamy buffalo "dips." Typically only requiring a tin of chickpeas, a spoonful or two of tahini, and some lemon juice and garlic, hummus has been dominating every food fad that's gripped the nation over the last decade. But despite its popularity, very few of us actually make our own. Which is a shame, because homemade hummus is a world away from the fatty and salty, store-bought version – and half the price too.
Honestly, hummus is proof that some of the best tasting things in life are the simplest to make. It can be whipped up with just those few ingredients and requires no cooking at all! Basically, all you need is a working food processor and you can rustle up a ridiculously delicious hummus in just five minutes or less. Seriously, anyone can make a pretty darn-good hummus recipe.
Although I'm not too fond of abusing the chickpea's easy-going nature, I love giving the classic hummus a little twist on occasion! Although they all say that less is more and simple is better, that can get a bit boring and unsatisfying sometimes, especially when some may rely on the same traditional recipe more often than they'd like to admit. Why not add just one or two unfamiliar ingredients to the conventional hummus recipe? Maybe... a beetroot or two? And a dash of spicy paprika won't hurt, right?
Suddenly, the world went from beige to a blazing, deep hue of magenta...
Beetroot, also known simply as the beet, has been gaining in popularity as a new superfood due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow to the body. So many new products are incorporating this highly nutritious food in juices, drinks, smoothies... and now hummus! The subtle sweetness of the beetroot adds a delicious and nutritious twist to the traditional hummus. Although it may take about an hour to roast the beets, the hummus comes together rather quickly once cooked. Then add all the spices (including the infamous spanish paprika hehe) to give the recipe a little spicy kick! Serve with pita chips, mini veggies, or in my case, onion dill rye toast with avocado! Mix up your afternoon snack routine by cutting your breakfast toast into little strips and directly dipping them in the hummus. It also makes for a killllllller breakfast, oh gosh.
Although hummus may be simple to make, it doesn't necessarily mean that it's easy – there's an awful lot of disappointing recipes out there. Take time to cook the chickpeas properly and season ever-so-gradually, until the heat of the paprika and the zing of the lemon suits your particular idea of perfection. In that moment, you'll remember just why this unassuming Middle Eastern staple stole our little hearts in the first place. Enjoy and let me know if you try this recipe out!
Recipe
Roasted Beetroot Hummus with Spanish Paprika
Ingredients
- 2 cup cooked chickpeas, reserve the liquid
- ⅓ cup tahini
- 3 tablespoon chickpea liquid, or water
- 2 tablespoon lemon juice
- 2-3 roasted beetroot
- 1 teaspoon spanish paprika, to taste
- ½ teaspoon kosher salt, to taste
Instructions
- In a food processor, mix the tahini, chickpea liquid, and lemon juice until combined.
- Add the cooked chickpeas and mix until combined. Then add the beetroot and combine.
- Add in spanish paprika and salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Can be stored for up to 4-5 days in the fridge! Enjoy.
Megan - The Emotional Baker says
Wow! I'm in love with this hummus! I make a batch weekly, but never one this pretty! Next time I'll have to throw some beets into the mix :)
Kaydence says
Om man får fråga:1. Hur var senaste årgången av Bruck?2. Hur upplevde ni Kreutles? (har själv öppnat två flaskor och haft två ganska olika uplesvepelr).jpn
Dotty says
This post has helped me think things thogruh