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Delightfully pink, creamy hummus made using baby beets and pickled beetroot, along with a super easy trick to ensure the softest and most smoothest homemade hummus ever.
Its been a good while since I’ve posted on here – mainly due to sunning myself in Sardinia (more about that soon), but also because we’ve been busy finishing off our pizza oven build – and ……its nearly ready!! So exciting – I can’t wait to get cooking in our little outdoor oven (named Alberto by the way, after the owner of our B&B in Verona, where we got married last year 🙂
In preparation for some downright, awesome, alfresco cooking I have been stock piling recipes that are perfect for any kind of outdoor feast, including steak and veggie BBQ skewers, roasted stuffed peppers with cous cous in cheese sauce and some lovely homemade mint ice cream lollies. This sweet and earthy beetroot hummus is another one of these recipes and will go with anything – in fact I have a little idea bubbling away involving beetroot hummus on a pizza – I really think it will work and I’m definitely doing this before the end of Summer.
Hummus? Houmous? Tesco Hummus? Waitrose Hummus? Whatever you call it or where you buy it, hummus is the dip that really knows how to please all tastes a preferences. There are so many flavours now-a-days that its hard to keep up. I do love a nice harrissa-flavoured, Moroccan style hummus, but I also love hummus with peas and mint. Or just plain hummus – its all great.
This being said, beetroot hummus (especially with some creamy horseradish) is by far my most favourite kind of hummus. But I do feel that making it from scratch is the only way to really appreciate this colourful little dip. And heres my top tip for the bestest, most smoothest homemade hummus ever . . .
. . .shell your chickpeas!! And this isn’t really that hard at all. It might be a little time consuming, but oh so worth it. If you haven’t shelled chickpeas before all you need to do is drain the tinned chickpeas into a sieve and rinse under tap water. Then take each chickpea and gently rub your fingertips over the surface and loosen the outer skin. The inner pea should then pop out of the skin. Discard the skin and place the chickpea in a bowl. Continue until all your chickpeas are shelled. Easy.
These little chickpeas are the star of the show, so it really is worth the extra effort.
The rest of the recipe is super easy – all the ingredient go into a blender and are blitz until smooth.
For the Beetroot Hummus
- 400 g tin of Chickpeas 120g drained
- 1 tbsp Olive oil
- 1 Garlic clove finely chopped or 1/2 tbsp Very Lazy Chopped Smoked Garlic
- Pinch sea salt
- .5 Juice of a lemon
- 2 cooked baby beetroots
- 2 tbsp beetroot pickle I used English Provender beetroot pickle
- 1 tbsp tahini paste sesame seed paste
For the dressing
- 1 tbsp creme fraiche
- 1 tsp horseradish sauce
- Extra oil and black pepper for serving
To make the Beetroot Hummus
- Drain the chickpeas into a sieve and rinse well under the tap. Peel off the outer shell of the chickpeas by rubbing with your finger tips until the inner pea pops out. Discard the shell and place the chickpea in a bowl. Continue until all chickpeas are shelled.
- Shelled chickpeas produces and smoother and more flavoursome hummus.
- In a blender blitz together all the hummus ingredients until smooth: shelled chickpeas, oil, garlic, salt, lemon juice, 2 cooked baby beets, 2 tbsp beetroot pickle, and 1 tbsp tahini paste.
- Transfer the hummus into a bowl and chill in the fridge.
For the horseradish dressing
- In a small bowl mix together the creme fraiche and horseradish sauce - season if desired.
- Spoon the horseradish dressing over the bowl of chilled hummus. Drizzle over oil and grind on some black pepper if desired, then serve.
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