Hummus is a kind of spreadable pasta based on chickpeas. These are also included in this version, only with the addition of roasted beetroot. Why roasted? Because it just adds an extra cachet to the taste.
This spread is – in addition to reddish – very tasty as dipsauce with raw vegetables or with a slice of Turkish bread. Likewise, just smear it between your sandwich. In the refrigerator it is on average about 3 to 4 days shelf life. So if you do not eat so much, you can better make smaller portions (this is for about 4 people).
You can also serve the roasted beetroot as a side dish instead of hummus. In that case you take 8 red beets for 4 people.
Oh yes, very tasty at a salad too. It does not stop 😉
Roasted beetroot hummus
Ingredients
- 250 gram beetroot, 2-3 beets
- 1 tbsp olive oil
- 1 tsp agave syrup
- 0.5 onions
- 1 tsp cumin
- 150 gram chickpeas *
- 2 cloves garlic
- 30 ml vegetable stock
- 30 ml soy yoghurt
- 30 ml olive oil
- 1 ts tahin
- lemon juice (to taste)
- Pepper (to taste)
- Salt (to taste)
Instructions
- Preheat the oven to 200 degrees
- Rinse the beets thoroughly and cut the ends off. Peel them and cut them into 4.
- Put the oil and agav syrup in an oven dish and mix the red beets through it. Make sure the parts are covered with syrup and oil on all sides.
- Sprinkle with pepper and sea salt, cover the bowl with aluminum foil and grate for 1 hour in the preheated oven, or until the beets are tender if you prick with a fork.
- Allow them to rest for 5 minutes and cool in the covered dish.
- Peel and chop the onion and garlic. Heat some oil in a pan and cook the onion glazed. Sprinkle the cumin over the onion, stir well and simmer for another minute..
- Put the roasted beets together with the onion and the other ingredients in a bowl and puree everything with the bar mixer to a even red mass.
- Spice to taste with pepper and salt and possibly some extra lemon juice.
Notes
* Chickpeas can of course be bought in can, but you can save a lot of waste, for example, by purchasing a bulk pack of dried chickpeas. They are very long-lasting and will save you a lot of canned, money and waste.
However, you must soak them at least 12 hours in advance and then cook for another 1 hour.
What’s your favorite, natural hummus or with an extra taste?
