Blogging Marathon #65 Week 2 Day 2
Theme: One Vegetable cooked in three ways
Dish: Roasted Beetroot Hummus
Oven roasted beet combined with chickpeas, tahini and garlic. Need I say anything more about this cute colored delight?
Today is the second day of the Blogging Marathon for this week. The theme remains making one vegetable in three ways. After the Beetroot Raita I posted yesterday, I wanted to post a Non-Indian recipe using the brightly colored vegetable. So i decided to make a bright and yummy hummus.
Hummus is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini (olive oil and sesame paste), olive oil, lemon juice, salt and garlic. Today, it is popular throughout the world in its nascent form and with multiple variations. This hummus is one such variation that is very commonly made with pita breads, pita chips and falafels.
While the hummus has the authenticity in terms of boiled mashed chickpeas, olive oil and sesame seeds, it also has the bold flavors of a roasted beet. Roasting beets is really easy, just wrap oiled beets in foil and bake them for some time. The result will be a well flavored beet that tastes best in hummus or even in a salad or pasta dish. We made this beet hummus as part of our Greek night; a combination of baked Falafels, freshly made whole-wheat pita breads and a couple of other hummus like this Cilantro Lime Hummus.
Stay tuned for the rest of the recipes from our Greek dinner and don't forget to check the blog tomorrow for yet another way to make beets. I promise that recipe is going to be a keeper, just like this roasted beet hummus!
Chickpeas ½ cup
Beetroot 2 small
Lime Juice 1 tsp
Sesame seeds 1 tsp
Garlic 2-3 pods
Olive Oil 4-5 tbsp
Smoked Paprika 1 tsp
Salt 1 tsp
Pepper to taste
Dill leaves, white and black sesame seeds to top
Soak and pressure cook the chickpeas in 1 cup water. Reserve the water. If using canned chickpeas, just drain the liquid and set aside. Coat the beets with oil and wrap them individually in foil. Roast them in the oven at 350 F for 10-12 minutes. Remove from oven and let it stand for sometime so the beets steam. Remove the foil and peel the beets. Dice and set aside.
In a food processor, add the garlic and roasted beets with salt. Crush well to a smooth mixture. Add some liquid from the chickpeas if required. Once the mixture is smooth, add the chickpeas and sesame seeds. Crush to a smooth paste using olive oil as required.
Once the required consistency is achieved; add smoked paprika, salt, pepper and lime juice. Mix everything well and top with some olive oil, dill leaves, black and white sesame seeds. Serve with falafel, pita breads or toasted pita triangles.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65