Hummus Recipe with Beets | Beets Recipes |  Easy Dips recipes
I think evenings are a terror for a calorie watching foodie. As the short hand starts moving towards 4 PM, my mind wanders towards everything food. I dare not shop at this time 'cos I am mostly ravenous and tend to make the best of my worst characteristic -"self-control", i.e the lack of it!. When I reviewed my daily eating habits, I realized that I made most mistakes during this time period. Chips w/ ketchup, fried poppadoms, biscuits/cookies, chocolates covered wafers/nuts, soda, saltine crackers etc are the protagonists  during this time. Are the health gurus screaming at me?  I hear you :)
Hummus Recipe with Beets | Beets Recipes |  Easy Dips recipes
So, I wondered what's that something that would keep me satisfied - both palate wise and health wise. Dips, healthy muffins, smoothies, trail mixes, granola came to the forefront and have stayed with me during sensible times. Oh yes, I still make mistakes, but at least I am aware of them now. That, to me, is improvement :). This simple dip is one of the best things that's happened to me during my indulgent times. Full of protein, very flavorful, total eye candy on the plate and most importantly Filling with a capital F.  Its so hearty that I couldn't overindulge even if I wanted to. I made use of in-season beets to make these beauties. Its  worth every single minute you spent making it.
  • Cook time:
  • Prep time:
  • Serves: 8+ people
  • Yields: Makes 8 servings and keeps well refrigerated for more than a week.
Ingredients
  • 3 large (abt 500 grams/1.1 lbs) Beets, trimmed
  • 1 cup (abt 190 grams) dried Chickpeas, see Tips
  • 1 large Onion
  • 1 tbsp ground Cumin
  • 2 tbsp Tahini, or as per taste
  • 1/4 cup fat free Greek Yogurt, see Tips
  • 3-4 cloves Garlic
  • 3 tbsp Extra Virgin Olive Oil
  • 1/4 cup Lemon juice, freshly squeezed
Tips
1. Chickpeas: If you are opting for a canned version, you might need a little more than 2 cups. You can skip the cooking in that case. It doesn't matter if you use a little more or less of chickpeas as long as you are OK with the taste of beets in the Hummus. If you prefer less Beets flavor, simply increase the amount of chickpeas and decrease Beets in the recipe and adjust rest accordingly (to taste).
2.Greek Yogurt: You can use Plain yogurt instead. Use about 1/3 cup to replace Greek yogurt sine the latter is more thicker.
Method
1. Soak the chickpeas overnight.
2. Drain and pressure cook it for 3-4 whistles - about 10 minutes.  Use little water to cook the chickpeas - just enough to cover the chickpeas.
3.   While the chickpeas is cooking, peel the beetroot
4. and chop it into small pieces.
5. Steam or boil them in little water, about 10-15 minutes or until they are soft and cooked through. Retain the cooking water.
6. At this point even your chickpeas would have been done. Remove  from cooker, drain but retain the water if any.
7. In a skillet on med-heat, add the chopped onions (no oil necc.) with little salt. Adding the garlic cloves is optional but I cook it to mellow down the garlic flavor ( for the kids on the table!).
8. The salt helps to bring out the moisture from the onions. Add the cumin powder and toss it.
9. Add 1-2 tbsp of the chickpeas water to the skillet to help the spice cook along with onions. Once the onion softens, remove from heat and set aside.
10. Now add the cooked beets, chickpeas and the rest of the ingredients (including the onion mixture) to a processor.
11. Process it until smooth. With the motor running, pour the Olive oil in a steady stream until the mixture is thoroughly combined. You might have to do this in two batches.
I serve it with toasted whole wheat pita chips. Though its not strictly needed, a garnish of few cilantro/parsley leaves  (or even toasted sesame seeds) would make it more beautiful on a plate. Hummus Recipe with Beets | Beets Recipes |  Easy Dips recipes

Recipe Reference

recipe from cookbook vegetarian used as a base reference to make my own version

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18 Comments

By Cheryl on Dec 12, 2012

This is interesting. I have picky eaters at home. This might just work to sneak in some beets :)

By Brentwood Kitchen Shopper on May 25, 2008

This definitely looks amazing. Can't wait to try it. Am a big fan of beets

By Sukanya Ramkumar on May 24, 2008

Hi Dk...
That was a nice recipe.... Hummus out of beet, wise idea...

By Lissie on May 24, 2008

so creative of you... i love hummus and pita bread!

By Swati Raman Garg on May 23, 2008

lovely color.... too good.. am not too fond of beetroot but this looks so tempting kinds...

By Cham on May 23, 2008

Beautiful color and healthy too DK!

By Divya Vikram on May 23, 2008

I have made hummus with chickpeas..This looks too innovative..great imagination

By Sangeeth on May 23, 2008

wats with u and beet root?very fav vege is it? both ur chips and this recipe are great! :)so hows ur finger now?

By hetal on May 23, 2008

Hey u r simply gr8!!!The sriking red colored hummus is looking too tasty and healthy...

By Uma on May 23, 2008

another beet recipe! lovely color. never tried hummus. looks so good.

By bee on May 23, 2008

this is gorgeous. i'm lazy. i use canned beets.

By JZ @ Tasty treats on May 23, 2008

OMG!!! That hummus looks gorgeous! Dk, I have something nice on my blog for you..check it out!!

By Siri on May 23, 2008

I donno abt the taste, but I really really like the rich color and am sure nobody wud believe its hummus w/o tasting it!..:D

Siri

By ranji on May 23, 2008

this is really creative ..i have had couple of different kinds of hummus but never came across beet hummus!!!looks delcious..great going DK:)

By Arundathi on May 23, 2008

what a great idea - love the colors and the taste must've been amazing! nice entry!

By Asha on May 23, 2008

C-O-L-O-R-F-U-L!!!!!!!!!!!!:D

By Vcuisine on May 23, 2008

Thought we can reduce weight with this marathon but the truth is different. Lovely recipes Dhivya. Viji

By notyet100 on May 23, 2008

dk recipes of hummus looks good...hve to still cook..for awed///