Beetroot Hummus [Dairy free, Gluten free, Grain free, Low Carb, Paleo, Sugar free, Vegan]
Boring beetroot? Never again, guaranteed, 🙂 after trying out this amazing, amazing recipe. 🙂
I juice beetroot or beets as they are commonly known, braise them with Indian whole spices, garlic and onion, roast them with lemon juice and extra virgin olive oil and seasoning, or make them into a salad as my dear mum used to often make. I have fond and vivid memories of her boiling fresh beetroot, peeling them, slicing or grating and adding her personal spin on a beetroot salad, which I make with a sad smile on my face these days, recalling her love of beetroot and the nostalgic feelings of being raised to responsible adulthood by this remarkable woman, that simple beetroot evokes <3
Beets are high in immune-boosting vitamin C, fibre, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
There’s a farmer who farms not so far away from our home and she grows the most amazing Heirloom beets, which is what this hummus is made from. I have the odd every other week supply of “co-op” vegetables that she delivers if she’s in the area. Last week she delivered a big fresh bunch full, leaves included, the latter which I braised as a side dish to my main meal. I juiced some of the beets raw, an deciding what to do with the remaining 600g left over, I happened upon a recipe on Pintrest that was extremely appealing in the Beetroot Hummus, which I adjusted and adapted slightly. With a combination of tahini (sesame seed paste), which imparts a somewhat bitter taste, if made with unroasted sesame seeds, unlike say Almond or cashew butter, lemon and orange juice, lemon (or lemon and orange) zest, delightful coriander and cumin powders, with a hint of freshly cracked black pepper and Pink salt, this hummus, different from the traditional legume variety, delivers an amazing sweet and tart taste flavour combination. I was so enthusiastic about making this, in my haste, I broke my special citrus zest tool!
Oven roast the beetroot (I don’t like boiling veggies as it loses loads of its nutrients through this method) with a rub of extra virgin olive oil or a little water to keep them moist through the roasting process, cool them once fully cooked, peel them and slice them into chunks – careful that the don’t stain any surface that you’re working on, your fingers included! Blend them with the ingredients listed below, and if you find the spices overpowering, simply add your own favourites, but try these as listed, perhaps altering the amounts to suit your taste, you will find it very appealing. I challenge the beetroot haters out there to give this a try, you will be very pleasantly surprised…it’s highly addictive and once you sit with a bowl and a spoon with this beetroot hummus, you may not stop eating it until the bowl is bare and you lick the spoon clean too 🙂
Eat on its on, spread on celery, cucumber rounds, lathered on lettuce and wrapped, then popped into you mouth, it’s genuinely amazing tasting. It works well on seed crackers and grain free bread too.
Lemon Zest from a large lemon
Freshly squeezed juice from the zested lemon OR the juice of half an orange and half a lemon
3½ tblsp tahini paste
1 clove fresh garlic, chopped
¼ tsp roasted coriander powder (optional)
½-1 tsp cumin powder (you may dry roast the cumin seeds and blend in a coffee grinder)
Himalayan or Sea salt and freshly milled black pepper to taste
Optional: a handful of fresh mint, chopped, and added to the other ingredients before blending.
- Preheat a conventional oven to 180º C.
- Top and tail the beetroot, wash them very well to remove and soil residue.
- Rub the beetroot with olive oil, and ‘/or add them to an oven proof dish filled with a quarter cup of water, and roast the beats until cooked – a knife should easily slide through it, when testing for level of roasting.
- Remove from the oven, allow the beets to cool and remove the wrinkled outer skin. Watch for beet staining!
- Cut the beets into pieces and add them to a blender or food processor, along with the other ingredients and blend / pulse until all the ingredients are well combined and a smooth textured hummus forms. You may prefer a chunkier consistency.
- Once well combined, using a wooden spoon, spoon into a glass jar or dish with a lid and refrigerate.
- Eat as desired, noting that the beetroot hummus will refrigerate well for up to 3 days. I haven’t tested for how well it freezes, as it was consumed within 2 days – it’s worth a try though. Defrost by thawing it out at room temperature and stir it well to rejuvenate this amazing tasting hummus!