A homemade hummus consisting of dried chickpeas simmered until tender then blended with tahini, lemon, roasted beet and roasted garlic until smooth and creamy.
Stir together the chickpeas, baking soda, and about 6 cups of water in a large saucepan over medium-high heat and bring to a boil.
Place a lid on the pan and reduce the heat to medium-low then simmer the chickpeas over medium-low until the chickpeas are very tender, about 1 hour.
Preheat the oven to 400°F.
Wrap the beet and garlic cloves tightly in aluminum foil then place in the preheated oven and roast until the beet is tender, about 1 hour.
Unwrap the beet and garlic and allow to cool.
Peel and discard the skin of the beet and garlic then roughly chop the beet.
Drain the chickpeas and place into a food processor along with the roasted beet, garlic, lemon juice, tahini, cumin, 3/4 tsp salt, 1/4 tsp black pepper, and the ice cube then blend until smooth.
Taste hummus and season with additional salt & pepper if needed.
Transfer the hummus to a serving bowl then drizzle the olive oil over top and serve.
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