Roasted Beetroot Hummus

This Roasted Beetroot Hummus is rich, creamy, nutty, pleasantly sweet and savoury, and so delicious. While you can use boiled or even store-bought cooked beetroots, roasting them improves their flavour and boosts the natural sweetness!

This post was originally published in January 2016. I have done some edits to the blog post including new photos, and slightly tweaked the recipe. But the best part is that you are lucky to see Daisy. Daisy-the-Kitten to be precise. Indeed, that was one of her first appearances in my food pictures two years ago, and I’ve not shown you this photo yet.

I cannot say I don’t like snow. I cannot say I love it, either. It’s nice especially when you’re inside enjoying your warm fireplace, a good book, and a glass of mulled wine tea. And I like when it’s still fresh and impeccably clean.

I remember when I was reading my first English article about food photography, one point was having impeccably fresh food and the immaculately clean plates.

Well, immaculately clean plates. Does it sound a bit Utopian to you? I mean, be honest. Take a seat, relax, make a deep breath, and remember all your pictures you’ve screwed due to those chocolate fingerprints on the plates. We’re all the members of one big Food Bloggers Family here. So that’s okay to accept this.

Sure I’ve had some similar stories. Usually, they aren’t worth of note. Some white dust on a black plate which you don’t see while taking the pictures. Some unnecessary crumbs. Something like that.

Once my pictures were bombed with an annoying fly. Sure I wasn’t so oblivious (or the fly was too pesky) so I knew that. It was quite funny too. Since I was shooting a delicious salad with fruit and an alcoholic dressing, I took this a compliment. Oh boy, I was pleased with that attention to my luscious salad. But literally, in 25% of the pictures was that fly.

Roasted Beetroot Hummus

Over a year ago another nice story happened to me. So I was shooting Roasted Beetroot Hummus. I can say I was quite satisfied with the good natural light, arrangement, and styling. I guess I wasn’t just grumpy that day.

However, when I started to edit the pictures, I was surprised (If not say more). I screwed almost all the pictures! And I mean that. Like 98 %. And I usually take at least 100 snaps.

Are you wondering how? Nope, I didn’t leave the beet colored fingerprints. Neither were the pictures attacked with a swarm of insects.

You know lemons, right? Usually, you pick them in the supermarket rather that in your garden, don’t you? In this case, you must notice most of the fruit and veggies have small labels on them. Indeed, I have always been wondering who would ever figure out to put those stickers on each fruit? I hope that’s not a manual work at least.

Anyways, I arranged some lemons as my props for those pictures.

And I totally missed the labels. Black and quite large labels. How could not I see them, eh?

Apparently, I arranged the lemons that way the stickers were visible. Very visible. In 98% of the pictures. Obviously not to me.

I mean, black spots on yellow? Common, Ben!

On the other hand, I benefited from this fault. How? I repeated that delicious Roasted Beetroot Hummus. Be sure that time I was examining the lemons carefully!

If you like hummus but have never added beets in it, you should give a try this Roasted Beetroot Hummus. Creamy, rich, and delicious, it’s perfect for any time of the year. And look at this lovely color!

But now there’s the most important part of this post, folks. You promised to reveal all that situations when you screwed your pictures. Because we aren’t impeccable.

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Roasted Beetroot Hummus

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Cheese Dips and Spreads

Servings

6-8

servings

Prep time

15

minutes

Beets (Baking)

60-90

minutes

This Roasted Beetroot Hummus is rich, creamy, nutty, pleasantly sweet and savoury, and so delicious. While you can use boiled or even store-bought cooked beetroots, roasting them improves their flavour and boosts the natural sweetness!

Cook Mode

Keep the screen of your device on

Ingredients

• 2 medium beets

• 1 can (400 gr) chickpeas, drained (do not discard the liquid – you can use it for thinning out)

• 2 garlic cloves

• 3-4 tablespoons tahini

•  2-3 tablespoons olive oil

• 1-2 tbsp. lemon juice

• 1/4 tablespoon ground cumin (or to taste)

• ¼ teaspoon salt (or to taste)

Directions

• Preheat the oven to 220 degrees C (440 degrees F). Wrap the unpeeled beets in foil (2 layers of the foil) and bake for about an hour or more depending the size. Cool and peel. Cut in large chunks.
• Place the chickpeas, beets, and garlic in a food processor and blend for 20 seconds, until ground.
• Add all the remaining ingredients and process until creamy. If it has a little grainy texture, that’s ok. You can add a little more tahini or olive oil or even the liquid from chickpeas until you like the consistency.
• Try and adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
• Serve at once or refrigerate until ready to serve. Drizzle with extra oil if desired. Beetroot hummus will keep in the fridge, covered well, for 4-5 days. Enjoy!