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.
Roasted Beetroot Hummus
Course: Appetizers6-8
servings15
minutes60-90
minutesThis 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!
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!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Oh, Ben… I’m right there with you. Let’s see a few imperfections — it proves to our readers that not everything needs to be perfect! However, that said, I think these hummus photos ARE perfect! Especially with Miss Daisy! Love this — I made a beet hummus years ago, too, but never blogged about it. It’s a wonderful combination!
I do agree with you Ben that roasting vegetables before making them into hummus does make the hummus taste even better! When I make my red pepper dip I roast the red pepper to make the hummus all nice and naturally sweet tasting. Thanks for re-posting this recipe. Great to see Daisy again too!
Neil recently posted…Oven Baked Chicken And Brown Rice Casserole
I love seeing this kitten photo of Daisy! And the before and after on your photos is STUNNING! Roasting the beets must add a lovely flavor.
I am totally with you about roasting the beets instead of boiling. And the hummus is definitely one of the most gorgeous ones that I have laid my eyes on.
EASYFOODSMITH recently posted…KABULI CHANA PULAO – काबुली चना पुलाव (Spicy Chickpea Pilaf)
What a beautiful reshoot, Ben — and great timing, I happen to have some beets in my fridge! Will have to give your roasted beetroot hummus a try!
Ah – Daisy the Kitten appears! This recipe is so bright and colorful, and I’m glad you pushed it back to the top of the blog. It deserves some attention! I could see this hummus being a great summer appetizer. Laura loves beets, so I know she would be ALL about this recipe!
David @ Spiced recently posted…Slow Cooker Green Chili Tacos
Love this hummus and that brilliant color! So easy to make and full of roasted sweet beet flavor. I can totally identify with pesky flies and lemon labels! Lightroom has saved me on a number of occasions, lol.
Kim | Give it Some Thyme recently posted…Carrot Top Pesto with Cashews
This is lovely. I’ve made one once and mine wasn’t as pink as yours, so our ratios must be different. One thought – are beets really roasted if they’re in foil? I’ve asked this of many people, who also call them roasted beets – as do i. Some day I’m actually going to peel and roast them as I would potatoes. Just to see what the caramelization does!!!
mimi recently posted…Sag
I adore beetroot and what you have done here! Ben – I must say, had you placed those pictures in with the lemons with labels, I probably wouldn’t even have noticed it because I’d have been too distracted by this beet hummus! As far as photo snafu’s, once I photographed a whole recipe only to find -after I had finished it – that I didn’t have the SD Card in my camera! GAH! Hope you have a lovely weekend!
Shashi at RunninSrilankan recently posted…Leek & Bacon Sautéed Salad
It hasn’t snowed here yet, but I am totally hoping it does. In case it doesn’t, can you pack some into a box and send it to me?! ;) Anyways, the writing part of blogging is my least favorite part… so clearly I do not have that in common with a lot of people… ie a few people who commented here. I never feel like I have anything interesting to say. Developing recipes and sharing them is my favorite part. and photographing them my second. LOVE this hummus, Ben! That color is just fabulous! Need. Now! Cheers, buddy!
Cheyanne @ No Spoon Necessary recently posted…Bacon, Maple & Butternut Squash Scones {with Honey Butter}
Haha, you’re funny, Chey. Yup, writing is my least favorite part too. It’s kind of obligations.
I’m with Jeff here. I like to make the writing in my posts interesting, too. Sometimes I fall short because I just have writer’s block. But then other posts are really fun, and I have a blast writing them. It kinda depends on my mood of the day. Also, I totally know why you missed the sticks on the lemons. You were too caught up staring at this amazingly-colored hummus! What a fun idea, Ben.
David @ Spiced recently posted…Garlic Pesto Breadsticks
Writer’s block. That’s a good explanation. I’m going to borrow this term soon:)
I fully realize that what I’m about to say here will shatter the food blogosphere, but I’m not in it for the pictures. (One look at my blog will confirm that.) I’m in it for the writing and the recipes. I’ve cooked several of your dishes and have found them to be really interesting and I -want-to-make-that-again-able. I also enjoy your writing. But of course, any man who says that looks aren’t all that important is a flat out liar: I think your pics are always very appealing and colorful. You definitely have a unique and expressive style.
Jeff the Chef recently posted…Pineapple-Mango Crisp
Thanks, Jeff – I am so pleased