I LOVE my beetroot hummus recipe! I love beetroot, period; I’m Ukrainian, beetroot runs I my blood. 🤣 Using beetroot as an example, I’m sharing some tips so you can confidently make your own hummus with any of your favorite vegetables (like sweet potatoes or bell peppers).
watch me making it in this video 👩🏼🍳
I’m prepping my chickpeas the same way I did for the Classic creamy hummus, by soaking 1 cup of chickpeas overnight with a pinch of salt and a splash of lemon. But this time, I’m not removing any skins and putting chickpeas to cook in 2 cups of water with just kombu.
When chickpeas a soft and smooshy, cool them down a bit and then strain. Keep the aquafaba.
Prep your beetroot for hummus-making
Preheat the oven to 425 degrees F.
We will need two small beetroots. Wrap them in the parchment paper first and then onto a foil and send them to bake for an hour.
When the time is up, remove beats from the stove and cool them out a bit. Peel the skin by gently stroking with the knife. It slides off very easily. For this hummus recipe, we will need 2 cups of chopped beetroots.
1/2 teaspoon of Himalayan salt, freshly ground black pepper, juice of 1 lemon, about four tablespoons (no less). And now blend together, scraping the sides as needed. In order for our hummus to come out nice and smooth and to ensure even distribution of salt, we have to blend those ingredients first.
Then add chickpeas, 1/4 cup of tahini, and 1/4 cup of olive oil. Blend well, give it final texture, salt and pepper test and add more if needed. Add aquafaba if you want to have a thinner consistency.
I love to garnish it Ukrainian way – with some prunes, roasted walnuts, and some sesame seeds.
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- 2 cups chickpeas (soaked overnight, cooked)
- 4 tbsp tahini
- 2 cups beetroot (2 small beets, baked)
- 1/4 cup olive oil (extra virgin)
- 4 tbsp lemon juice (freshly squeezed)
- 1 tsp black pepper (freshly grounded)
- 1/2-1 tsp Himalayan salt (or sea salt)
garnish seqgestions (optional)
- 1 prune
- 1 tbsp walnuts (roasted)
- 1 tbsp parsley (fresh, finely chopped)
- Cook soaked overnight chickpeas* in 2 cups of water with kombu (optional) for about 1/2 hour or until very soft.
- Preheat oven to 425°F (218°C). Wrap beetroot in the parchment paper first and then onto a foil and send them to bake for an hour.
- Once your beetroot cooled, peel it, chop and transfer into a food processor along with lemon juice, salt, and pepper. Blend until smooth
- Add chickpeas, tahini, olive oil and blend until smooth.
- Garnish with chopped roasted walnuts and prunes, cut in small cubes (optional)
What about you?
Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your hummus on Instagram with the hashtag #positivepranic @positivepranic so I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia