Smoked beetroot hummus recipe
(That’s how I smoked the beets)
The first time I had beetroot hummus was in Bangalore at Pepper Cafe. I remember loving the very idea of playing with hummus. A couple of days ago, I was browsing YouTube and came across a video of a lady making beetroot hummus. Took it further and smoked my beet before blitzing it with the rest of the ingredients. It resulted in smokey hummus, and what’s not to love about that?!
2 bowls of hummus
Beetroot – 1 large
Cooked chickpeas – 1/2 cup
Tahini – 2 tsp (grind 3 tbsp white sesame with 1/4 olive olive oil to a paste to make tahini)
Olive oil – 1/4 cup
Cumin seeds – 1/2 tsp (optional)
Paprika – 1/2 tsp (optional)
Smoke – 2 pieces of charcoal with 1 tsp olive oil (smoking is optional though)
Salt to taste
Preheat oven at 200C for 15 mins.
Wrap the beet in aluminum foil and pop it in the oven and cook for and hour.
Let it cool completely before cutting it up into pieces.
If you’re going to smoke it, then place the beetroot pieces in a wide pan, leaving space in the middle for a small bowl (katori) with the hot charcoal in it.
Pour a spoon of olive oil on the charcoal and quickly close put a tight lid on the pan. Let this sit for 7-8 mins.
In the meanwhile, make tahini.
Once the beetroot has been smoked, put it in your processor/blender and blitz it till it has broken down coarsely.
Add the chickpeas, tahini, salt, paprika, cumin and garlic. A splash of water will help get things moving in the blender.
Blitz away till you get to desired consistency.
Put it in a bowl and garnish with coriander leaves and some olive oil.
Serve with toasted pita bread or veggie sticks.