Hey there, fellow food adventurers! Chef Zestina Sprout here, ready to whisk you away on a colorful culinary escapade. Today, we're diving headfirst into a bowl of pure deliciousness: Vegan Beet Hummus!
Now, I know what you might be thinking. 'Hummus? Again?' But trust me, this isn't your run-of-the-mill chickpea dip. Oh no, this is a vibrant, velvety creation that will have your taste buds doing the tango. And the secret? Beets! Yes, those earthy little jewels are about to transform your hummus game.
I was recently making some rather delicious vegan beet ravioli (another story for another time, dear readers) and it got me thinking about this old favourite again. This is something I used to make all the time but haven't done so for a while. The bright pink colour is so uplifting and the flavour is just so darn good. The best thing about this recipe though, is that it's as easy as pie (or, well, as easy as blending a few ingredients).
The Naked Chickpea Revelation
First things first, we need to talk about chickpeas. Yes, those little guys. Now, I know it sounds a bit odd, but peeling your chickpeas is the secret to super-smooth hummus. Seriously, this is non-negotiable people, naked chickpeas are the only way to go. Ok you can try it with skins on but don't come crying to me when it's not velvety enough. We're aiming for silky perfection here, not grainy disappointment.
Aquafaba Magic
Next up, the magic ingredient: aquafaba. That's right, the chickpea cooking water you normally pour down the drain. Keep it! This magical liquid is the key to a creamy, oil-free hummus. Just add it little by little as you blend for the ultimate velvety smooth texture.
The Recipe:
Okay, enough chit-chat, let's get to the good stuff:
Ingredients:
- 3 cups cooked chickpeas (about 1 1/2 cups dry), peeled – yes you know the drill
- 250g / 1/2 lb beetroot, roasted, steamed or boiled until soft
- 1-2 garlic cloves (adjust to your taste preference. Some people are more sensitive to garlic than others)
- 90ml / 1/3 cup + 2 tbsp tahini (I prefer hulled for a smoother texture)
- 1 1/4 tsp salt (or more to taste)
- 1 tsp cumin (optional, for a little extra warmth)
- About 180 ml / 3/4 cup fridge-cold aquafaba
- 4-5 tbsp lemon juice (for that zing!)
- Fresh parsley, for garnish (optional)
- Black and white sesame seeds, for garnish (optional)
Instructions:
- Prep the Beets: Roast those lovely beets until they are tender, then peel off the skins. You can also steam or boil them. I like to roast them in a foil parcel to let them steam in their own juices
- Blend it Up: In your blender (or food processor, but blender is better for this recipe) throw in the fridge-cold aquafaba, lemon juice, tahini, beets and those naked chickpeas.
- Smooth Operator: Process until smooth, adding more aquafaba if needed for the perfect consistency. Use a spatula to circle the hummus in the blender so that the mix blends well. This prevents air pockets.
- Spice it Right: Season with salt, cumin and garlic and extra lemon juice if you like.
- Serve with Style: Spoon your gorgeous hummus into a bowl, sprinkle with sesame seeds and chopped parsley, and drizzle with a touch of extra virgin olive oil if you like. Get ready to receive the compliments!
Chef Zestina's Top Tips:
- Make sure the aquafaba is fridge-cold for the best results.
- Adjust the garlic to your liking. You can also try roasting the garlic first for a milder flavor.
- Don't be shy with the lemon juice! It adds a delightful zing.
The Final Verdict
So there you have it, folks! A simple, delicious, and visually stunning Vegan Beet Hummus recipe. Perfect for a light lunch, a party snack, or just a little something to brighten up your day. Get blending and let me know how it goes! Tag me using #zestinasrecipes and @chefzestina so I can see your lovely creations.
Happy cooking!
Chef Zestina Sprout