For some reason I have not been a big fan of homemade hummus. Also I have always struggled using beets in my recipes. I got the idea of smokey beet hummus from a facebook friend, who gave me her smokey beet hummus, when I gave her half of my scoby. Now I have found the perfect way to enjoy hummus and beets together, reaping the double health benefits. The key is roasting the veggies and generously using smoked bell pepper powder to get the smokey flavor. You can also use liquid smoke or bbq sauce for getting the smokey flavor. In addition I have found that making hummus with boiled chickpeas instead of canned, results better flavour. I like to make my hummus without added oil, but feel free to add a dash if you like. I also like to make roasted carrot and bell pepper hummus, based on the same recipe. So now thanks to the roasted veggies I eat healthy nutritious hummus every day. I spread it on my homemade rye bread or spelt multi seed crackers, just dip raw veggies in hummus as a snack and sometimes I even add hummus to my salads.
- 2 small garlic cloves
- 1 medium sized beet
- 1 tbsp lemon juice
- 2 tbsp tahini
- 1 cup cooked chickpeas, rinsed and drained
- 4 tbsp water, or olive oil
- 1/2 tsp pink himalayan salt
- 1/4 tsp cumin powder
- 1+1 tbsp smoked paprika
- 1 tbsp cold pressed olive oil, for roasting
- Preheat oven to 200C.
- In a small roasting pan, add quartered beet and olive oil if using, sea salt and 1 tbsp of smoked paprika powder. Lightly toss beets and garlic around to evenly coat everything.
- Roast for 40 minutes, mix halfway trhough baking and add garlic cloves. Set aside to cool.
- When you are ready to make the hummus, add all inredients in a high speed blender and blend about 1-2 minutes until desired consistency is reached.