• Kris

Roasted beet and harissa hummus

Earthy sweetness of roasted beets and spicy tang of harissa paste makes this hummus uniquely delish. Vegan, gluten free.

I am looking at the nature; white flowers bloomed everywhere, birds are busy making little nests, my lawn looking like a green carpet again. I’m thinking – “spring is here.” Yes, the world is still unhingingly chaotic. Just like ‘Pink’ sang – “There’s so much wrong going on outside”. Still, among the maelstrom of sickness and death, new life is blooming! And that makes me feel grateful, humble and appreciative of life. Now more than ever!

I wanted to express the feeling of this moment in a food. Well yeah, that’s what I do! Express every feeling in terms of food! Call me crazy or call me foodie, I don’t mind any of it!

So, the food that came to my mind was hummus. Hummus is velvety, lush and delicious. It’s refreshing and yet, humble. And talking about my favorite singer Pink, I wanted my hummus to be, yeah, pink!

Aha! Roasted beet hummus of course! The deep sweet and earthy flavor of roasted beets are really beautiful. But there are already so many great beet hummus recipes already present in the internet! How could I make mine unique? Well, that’s why I embellished it with harissa. Harissa is actually a north African chilly paste. It’s mildly spicy and has a complex taste. I also added roasted garlic to it, to add some depth of flavor and caramelized sweetness.

This hummus is bright fuchsia in color, and tastes just heavenly. C’mon, make a batch! I guarantee, it will remind you of spring. And ‘Pink’!

About the dish :

Course – Appetizer

Yields – 2 cups

Difficulty level – Easy

Recipe type – Vegan, gluten free.

Does it keep – It keeps in the refrigerator for a week.

What you need :

1 small beet

4 cloves of garlic

½ teaspoon olive or avocado oil (any other vegetable oil also works)

1.5 cups cooked chickpeas (or one 15 0z can, drained and rinsed)

½ cup of the chickpea cooking liquid (or liquid from the can)

2 tablespoons tahini*

1 tablespoon harissa* paste

Juice of 1 lime

Salt and pepper to taste

* Tahini is sesame paste and harissa is a north African chili paste. You can find them in the international isle of your grocery store. Or you can buy them from Amazon.com

What you do :

1. Pre-heat your oven at 375◦F /190◦C/ gas mark 5

2. Peel the beet and the garlic cloves. Rub them with oil. Wrap in a foil tightly and roast for 50-60 minutes. Or until you can pierce the beet with a fork easily.

3. Cut the roasted beet into medium pieces.

4. In a food processor or blender, add the chickpeas, harissa paste, and lime juice. Add the tahini too, making sure you stir it well before scooping out. In a jar of tahini, often the oil tends to separate. Here we need the oil part of it too, not just the creamy part.

5. Now add the roasted beets and garlic.

6. Pulse a few times and add 2-3 of tablespoons of the chickpea brine.

7. Blend in high speed to reach a creamy smooth consistency. You might need to add a few more tablespoons of the chickpea brine to get the thickness you want. Make sure you add it little by little to get the desired consistency. If you add too much of it, or your hummus will be too runny.

8. Add salt and pepper to taste. Usually 1 big pinch of each works. Adding a little bit at a time, tasting, and adjusting accordingly is the key.

9. Serve with your favorite pita chips, crackers, or crudités.

Nutritional info (per 2 tablespoons) :

Calories – 37 Cal

Carbohydrate – 4 g

Protein – 2 g

Fat – 1 g

Saturated fat – 0 g

Sugar – 1 g

Sodium – 59 mg

Dietary fiber – 1 g

Serve it with :

  • Baby carrots

  • Cucumber cut into coins

  • Raw broccoli

  • Celery sticks

  • Cherry tomatoes

  • Pita chips

  • Gluten free or regular crackers

  • You can even use it as a sandwich spread!

So you see, only a few unassuming ingredients and an unpretentious recipe can give you such a beautiful looking jar of happiness! Pure pleasures in life, come through the door of simplicity. Always!

P.S – I’m thinking of making a bumper sticker that says– “Hummus is the new mayo.” What d’ya say?

** This is not an affiliated or sponsored post.

Do you have any question? Any thoughts after you’ve made it? I’d just love to hear from you. Feel free to comment below.


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