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Beetroot and Chickpea Dip
Classic hummus made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.
Ingredients
Serves: 8
- 250g dried chickpeas
- 1 large onion, chopped
- 500g beetroot
- 7 tablespoons tahini
- 3 cloves garlic, crushed
- 4 tablespoons fresh lemon juice
- 1 tablespoon ground cumin
- 4 tablespoons extra virgin olive oil
Directions
Preparation:25min ›
Cook:1hour20min ›
Ready in:1hour45min
- In a large bowl, cover chickpeas with cold water and soak overnight.
- Drain chickpeas and place in a large heavy saucepan. Add onion, cover with water and bring to a boil over medium heat. Simmer for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
- Meanwhile, in a large saucepan, cover beetroot with water and bring to a boil over medium heat. Cook until tender then drain and allow beetroot to cool before removing the skins and chopping.
- Purée beetroot in a food processor; add the chickpeas, onions, tahini, garlic, lemon juice and cumin. Process until smooth. While the machine is running, slowly pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil to serve.
Tip:
If you're short of time you can use tinned chickpeas.
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Reviews and Ratings
Global Ratings:
(56)
Reviews in English (47)
Altered ingredient amounts. Although this lovely bright pink hummus is tasty, it is TIME consuming. If you have the time it is worth it, but dont fool yourself it will take a good hour and a half at least. I didnt need any of the reserved liquid, in-fact it was more moist than I am used to and I aded more tahini at the end. If you have a smaller sized food processor you might want to make it in batches or reduce the amount. We like our food spicy, so I tripled the cumin and garlic. Overall this was a great recipe and I will make it again. A good recipe to make on a Sunday afternoon, while I have other things to do around the house while the beetroot are boiling. - 29 Sep 2008
Made it healthier. A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the tahini a great deal and used fresh ground sesame instead. My husband enjoys it a lot as part of his cholesterol-reducing lifestyle. Next time I make it, however, I will significantly cut the amount of cumin, as it overwhelms the flavour! It does make a lot, and I froze half and thawed it later succesfully. It's quite spectacular as a dip for carrots, cut capsicums and cauliflower! - 29 Sep 2008
This only tooke 20 minutes to make in my pressure cooker. Put the dried chickpeas, onion, and beetroot all together in the cooker, then added the other ingredients. So easy and delish! - 15 Dec 2008