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Beetroot Hummus

SUBMITTED BY: KIMBERLEE PHOTO BY: CafeBrie

"Beets are packed with nutrients. Start soaking chickpeas overnight."
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 3.9 star rating.
Read Reviews (18)
PREP TIME  25 Min
COOK TIME  1 Hr 20 Min
READY IN  13 Hrs 45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 8 ounces chickpeas
  • 1 large onion, chopped
  • 1 pound beets
  • 1/2 cup tahini
  • 3 cloves garlic, crushed
  • 1/4 cup fresh lemon juice
  • 1 tablespoon ground cumin
  • 1/4 cup olive oil

DIRECTIONS

  1. In a large bowl, cover chickpeas with cold water and soak overnight.
  2. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
  3. Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
  4. Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2004 by Andrea
Although this loevely bright pink hummus is tasty, it is TIME consuming. If you have the time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2004 by MIRANDAK
This was SO popular at work with some pita chips and vegetables to dip in it. The only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2003 by Kate
Once I had finished this recipe, I was very satisfied with the results, and so were my family... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2004 by THESNOWPEA
A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2003 by HINNERK
Great colour. Looks like rat poison and was the "killer food" on my recent party. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by RoseRover
I still prefer regular hummus, but this one's an interesting change and a new way to use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2005 by XOASHESXO
Woa I just made this recipe and it had the coolest color ever! A bright magenta and I've... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by VIOLETARIA
This came out awesome! I put in a ton of garlic, 2 large beets, a 15 oz can of chick peas,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2006 by freebird782
This was so easy to make, and soo easy to eat! It was a beautiful reddish pink and looks great... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2005 by RATKIN412
This hummus was on the sweet side due to the beet. I pressure cooked the beet and the soaked... MORE

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