We’ve always loved hummus; ever since we visited Israel in 1997. It tastes so different, and natural. You could eat a lot of it without piling on the pounds. The only thing that it might have caused would be those loud noises coming out from the other end of you. Yep, I have a cousin who finished a bowlful of hummus with malawah in one sitting and kept blowing his trumpet for the next few hours. Disgusting? Or funny? You decide!
Anyways, if you want to have some natural homemade hummus and make sure it’s all good and glutenfree and easy, here’s how we make ours. Or should I say, here’s how mom makes our version of the famous hummus.
Ingredients for the Homemade Beetroot Hummus
20 Flakes Garlic
250 gms Channa or boiled Chickpeas
100 gms Beetroot
100 gms Til or Sesame
5 tbsp Sugar
6 tsp Salt
4 tbsp Olive Oil
5 tbsp Lime Juice
2 Green Chillies
How to make the Easy Homemade Beetroot Hummus?
Okies. So we’re used to making hummus from scratch at home ever so often because that’s what mom does. But ever so often she makes us her yummy beetroot hummus. It’s different from the regular hummus, but sweet and salty and tangy at the same time!
So mum soaks the chickpeas overnight. And then she started by softening the channa aka chickpeas with chilies in a pressure cooker. She cooks them for about 5 minutes in the pressure cooker till they’re soft. If you’re using a regular pot, it might take about 45 minutes. Just throw the chickpeas in there with chillies and salt, and boil for 45 minutes. You don’t have to add the chillies, but the slight spiciness it adds is nice.
Boil 2 beetroots till soft. Let your cooker or stove decide your timing. Then peel off the skin and chop into roughly 1.5 or 2-inch pieces. If you don’t want to use the cooker just for 2 beetroots, boil a few more and make the beetroot puris on the same day like we do. Or you could boil even more, and then make beetroot halwa for dessert; of course that’s an acquired taste. My sis doesn’t like it as much as I do.
Anyways, in a mixie, blitz 100 gms of Til or Sesame till it’s a powder. Of course, if you’re using tahini paste instead, just add it to the chickpeas or chana gram that comes in the next step.
Blend in the chana grams or chickpeas, along with 6 teaspoons of salt of 5 tablespoons of sugar. Once it’s nearly mush, add in the 20 Flakes of Garlic, 4 tbsp Olive Oil, and 5 tbsp of Lime Juice.
Add in your chopped beetroots and blend again! And your tangy homemade beetroot hummus is ready! It’ll keep in the fridge for a week or longer. People say it lasts for 2 weeks, but we’ve kept it for almost a month without incidence. I guess it depends on how quickly you get spoonfuls out of the fridge.
Try the recipe out and let us know how it goes! And what changes you made to it to taste good for your dinner. 🙂
Homemade Beetroot Hummus Recipe
- 20 flakes Garlic
- 250 gm Chickpeas Boiled
- 100 gm Beetroot Boiled
- 100 gm Sesame (Til)
- 5 tbsp Sugar
- 6 tsp Salt
- 4 tbsp Olive oil
- 5 tbsp Lime juice
- 2 Green Chillies
- Boil the chillies and chickpeas in a pressure cooker with salt till they're soft. My mom soaks the chickpeas overnight before boiling. You could do that too! (If you’re using a regular pot, it might take about 45 minutes. Just throw the chickpeas in there with the chillies and salt, and boil for 45 minutes.)
- Separately boil two beetroots till soft.
- Once the beetroots have cooled down, skin them and roughly chop them into 1.5 or 2 inch cubes.
- In a mixie, grind the sesame or til till it forms a paste. (If you're using tahini instead of sesame paste from scratch, skip this step.)
- Add the chickpeas or gram with the sugar and salt, and mix well.
- Once it's nearly soft, add in the lime juice, garlic, and olive oil and blend well.
- Last step, add in your chopped beetroot and blend again. And that's it! Once you have that lovely pink color, pour into container and refrigerate. This beetroot hummus can be eaten every day for a few weeks. Or longer if kept in the refrigerator!