Beet Hummus: The Secret to a Smooth Cream That Is Not Grainy
If you thought hummus couldn’t surprise you, get ready to think again! The version with beetroot offers you a touch of originality, an unmistakable taste, and a vibrant color.
Hummus is prepared in just a few minutes, but the common problem is that the mixture turns out grainy and not smooth and velvety like the one you find in restaurants.
I’ll reveal the secret to perfect creaminess:
Tahini and Initial Liquids: You need to initially blend the tahini and the liquids (water and lemon juice). This creates the creamy base that will help emulsify the rest of the ingredients.
Long Processing and Control: You need to work for a long time with an immersion blender. If the cream is too thick, add water one tablespoon at a time, no more. This is the method to achieve a smooth, dense, and homogeneous consistency.
The addition of beetroot, with its natural sweetness, creates a perfect balance. This hummus is the secret ingredient that transforms a classic appetizer into something special.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 101.33 (Kcal)
- Carbohydrates 10.47 (g) of which sugars 5.13 (g)
- Proteins 4.19 (g)
- Fat 4.43 (g) of which saturated 0.51 (g)of which unsaturated 1.16 (g)
- Fibers 3.93 (g)
- Sodium 206.94 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Beet Hummus
- 9.2 oz red beets, cooked, boiled
- 5.5 oz canned chickpeas (drained weight)
- 1 tbsp tahini
- 3 tsp lemon juice
- to taste salt
- 1 tbsp extra virgin olive oil
- cup water
- 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- cooked chickpeas
- sesame seeds
Tools
- Kitchen scale
- Immersion blender
- Bowl
- Lemon squeezer
BEET HUMMUS RECIPE
Wear gloves and cover the cutting board with plastic wrap because beetroot tends to stain. Cut the beetroot into cubes.
In a tall and narrow container, combine the beetroot cubes, drained chickpeas, tahini, oil, lemon juice, and water. Add cumin, paprika, and salt.
Blend everything with an immersion blender until you get a smooth, dense, and homogeneous cream. If necessary, add another tablespoon of water to reach the desired consistency.
Transfer the hummus to a small bowl. Garnish with a few whole pre-cooked chickpeas and a sprinkle of sesame seeds. It’s ready to be served.
NOTES ON INGREDIENTS AND SUBSTITUTIONS
Beetroot: Use pre-cooked beets for faster preparation. If you use fresh ones, you will need to boil them first and then remove the skin.
Tahini: Tahini is essential for the characteristic flavor. If you can’t find it, you can try using sunflower seed cream, but the final taste will be different.
Spices: Cumin and sweet paprika are a classic combination, but you can customize it. Add a pinch of fresh grated ginger for a spicy note, or some coriander powder for an exotic touch.
Storage
Beet hummus keeps in the fridge for 2-3 days, in an airtight container. I recommend adding a drizzle of extra virgin olive oil on top before storing it to keep it fresh.
Alternatives and Variants
Spicy Hummus: Add a pinch of chili powder or a dash of Tabasco for a spicier version.
Hummus with Walnuts: For a richer and crunchier texture, blend a couple of tablespoons of walnut halves with the ingredients.
Without Chickpeas: If you prefer, you can replace chickpeas with pre-cooked cannellini beans for a milder flavor.
Usage and Pairings
Beet hummus is a perfect appetizer or snack. Serve it with bread croutons, bruschetta, slices of flatbread, or raw vegetables like carrots, celery, and cucumbers. It is also great as a sauce to accompany meatballs or to stuff sandwiches and wraps.
FAQ
1. Can I use dried chickpeas instead of pre-cooked ones?
Yes, but in this case, you will need to soak them for at least 12 hours and then boil them until they are very soft to ensure the creamy consistency of the hummus.
2. If the hummus is too thick, what can I do?
If the consistency doesn’t satisfy you, you can add one tablespoon of water at a time while blending until you get a smooth and velvety cream.
3. Why isn’t my hummus as bright as in the photos?
The bright color depends on the freshness of the beetroot and the amount of lemon juice you use. A bit more lemon juice can help maintain the vibrant color.
