This recipe is courtesy of The Hummus Theory www.TheHummusTheory.com
Diala Shaheen of The Hummus Theory shares through her blog her love of Middle Eastern food and the importance of preserving these recipes, especially those of her Palestinian background. We appreciate how she prepares healthier alternatives to traditional dishes we love and her modern take on dishes we are accustomed to!
I’d like to think of the hummus recipe as a customized recipe that differs between people and is influenced by our preferences, backgrounds, and family traditions. In Palestine, and even other Middle Eastern countries, every house, every family has its own special hummus recipe. And no hummus recipe is better than the other, each and every one has its unique flavor and texture.
The secret for good beetroot hummus: roast your beetroots! Give them the olive oil, the seasoning, the love, and time. And definitely get messy.
Our traditional hummus we love with the coolest, healthiest kick. The hummus deliciousness, the beetroot tangy-ness, the pomegranate freshness, and the walnuts crunch-ness. Happiness!
Beetroot Hummus by The Hummus Theory
Soak chickpeas overnight in water and make sure they're always covered with enough water. Once doubled in size, cook with a small spoon of bicarbonates until soft. Drain and keep some of its water.
Roast your beetroot after massaging with some olive oil, salt, and pepper. Cut through with a knife to know they're fully roasted and ready. At 375F it would not require more than an hour. Place in a bowl and put in the fridge to cool to room temperature.
After cooled, peel the beetroot, cut into quarters, and place in the food processor. Blend it until small bits form. Don't over-blend to keep its flavor.
Add all the hummus ingredients expect for olive oil and blend until smooth, not too smooth.
Add the olive oil while blending.
Try it and adjust salt and lemon as needed. I like my hummus to be crunchy and thick, for a softer hummus add a bit of the chickpea water.
Garnish with walnuts and pomegranate seeds. Save the rest in the fridge for up to week. I recommend mixing more walnuts and pomegranate seeds in it.
- Soak chickpeas over night and cook them with a small spoon of bicarbonates.
- Have some carrots and pretzels on the side, everyone will love it.
- Recipe is available in Arabic on request