I love, love, LOVE hummus. Don’t you? So I’ve been eyeballing all the beet hummus recipes that are floating around everywhere lately. Now that I have some extra roasted beets lying around, it was time to give it a try.
Some of the recipes I’ve seen just use beets. Others use a mix of beets and chickpeas. Other than that small ingredient change, it’s your basic hummus recipe. I decided to use both beets and beans to keep the texture similar to regular hummus.
And yes, this would be my first try at creating my own recipe…living on nothing but fear and hope! I also know my limitations, so I knew I needed to start small and with a fairly established dish…baby steps. I actually walked away being pretty proud of myself. Hopefully you’ll enjoy it as much as I did!
Isn’t the color amazing? I don’t know about you but couldn’t stop staring at it. Mesmerized…
So besides this being my first try at recipe creation, I’ve also been trying to remove harmful lectins from my diet as much as possible without totally giving up my favorites foods all together. This is one of those exceptions. This recipe calls for chickpeas, which like most legumes, are high in bad lectins.
Because I prefer to make food with the most fresh food sources, as often as I can, and of course only if time allows. I decided to go with dried chickpeas instead of canned. This means I have to remove those lectins myself.
To do this they need to soak and rinse, soak and rinse, soak and rinse. The more you soak and rinse the more lectins will be removed. Heck, if you soak and rinse until they start to sprout, you’ll remove almost all of them. Then boiling removes even more! These processes do not eliminate them completely. But it’s better than the alternative, removing none.
Don’t stress though! If you’re pressed for time, just use canned. The canning process removes most of the harmful lectins anyway. But if you’re feeling adventurous like I am, and have time, I’ll tell you how I did it.
Cover the chickpeas with water by about an inch. Soak the chickpeas overnight in water. Rinse and drain the chickpeas as often as possible until the next morning. Put them in a pot and add water to about a couple of inches above the chickpeas. Cook chickpeas over low heat for about an hour and 30 minutes. You’ll be able to tell if they’re ready if the shells start coming off into the water. Drain chickpeas and rinse with cold water. Once cooled, peel the rest of them. It’s a major process, but totally worth it in my mind.
2 cups cooked chickpeas (1 cup dry chickpeas cooked will yield about 2 cups)
or 1 (15 oz.) can of chickpeas
2 large or 3 medium roasted beets cubed
4 tbsp. Tahini paste
8 roasted garlic cloves (roasting garlic is pretty much the same process as roasting beets, there are many resources online that show you if you’re unsure)
Juice of 1 lemon or ¼ cup
2 tbsp. extra virgin olive oil, plus more for garnish
1 tbsp. cumin
Zest from 1 lemon
1 ½ tsp. kosher salt
Pinch of cayenne or more for desired heat
Top with olive oil and red pepper flakes or paprika for garnish
Combine all in a food processor and pulse until smooth.
Serve with traditional pita or go grain free and try with vegetables like cucumber, carrots or celery.