Is there anything better than roasted beetroots in the autumn season? The colour, the smell, the taste, they are literally amazing!
I have recently posted the recipe for the best oatmeal ever, of course a beetroot one (see previous post), and now it is time for HUMMUS!
Hummus is always a good idea, either as a paste for sandwiches or a dip for vegetables.
This one is totally different than the classic that many of you might be bored with. The sweetness of the roasted beetroot combined with garlic and roasted black sesame seed make it a really unique taste. I am sure you will love it!
If you like to experiment, you can also vary with the flavour of your dip, adding different spices, who knows, maybe you discover any brilliant combination 😉
My recipe for this super red beetroot hummus:
- Clove(s) Of Garlic
- Olive Oil
- Black Sesame Seeds (you can add normal instead)
- Salt & Nigela Seeds
Soak the chickpea overnight and then cook it for approximately one hour, until it becomes soft. Meanwhile, roast the quartered beetroots in the oven, checking their softness from time to time (they should not be too soft, rather medium hard). Once you have done it, leave the chickpea and beetroots to cool. *A good idea and my favourite one is to bake the beetroot one day before and store it in the fridge overnight, letting it develop in taste.
Then, gather and prepare the rest of the ingredients, roasting black sesame seeds on a soft pan. Blend cooked chickpea with roasted beetroots, black sesame seeds, clove of garlic adding olive oil, salt and nigella seeds and squeezing lemon. *You can also add something green as parsley or coriander to make the taste more interesting. If it is not creamy enough, rather dry, add just a bit of water or olive oil and mix it finely.
Serve your hummus, on your sandwiches or as a dip with vegetables. I personally love it also as an ingredient of a buddha bowl with some grains and lots of veggies.
Enjoy your delicious beetroot hummus! Hope you like this recipe!