Both Middle-East and Mediterranean region countries claim hummus as theirs. However, the origin traces back to 13th century Egypt. Fast forward to the 21st, hummus has gone global!
Low in saturated fat, high in fiber and protein; it’s also full of complex carbs which keep you full for a long time. It’s easy to make and you can create a whole range of blended flavours once you have the base ready.
Hummus is a versatile spread that goes well with pita bread, nachos, fresh veggies like carrots & celery. I also use it in wraps and on toasts. So it’s always a good idea to have some hummus in your fridge!
Nawabi Gulabi Hummus
Enjoy the steps!
Ingredients
- Hummus
- 250 grams boiled chickpeas (also called garbanzo beans)
- 2 garlic cloves, peeled
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2-3 tablespoons of aquafaba (boiled chickpea water)
- 1 tablespoon tahini sauce
- 1/2 teaspoon ground cumin
- Salt to taste
- Optional garnish: olive oil, za’atar, pistachios, edible flowers, & olives
- Beetroot Purée
- 1/2 small roasted beetroot, sliced
- 2-3 tablespoons of aquafaba
Directions
- Wash and soak chickpeas overnight. Boil them in salted water until soft. I usually pressure cook them for 15-20 minutes (the time varies as per flame strength and quantity of chickpeas).
- Let the chickpeas cool down to room temperature. Reserve some boiled chickpea water (aquafaba).
- In a blender, add all the hummus ingredients and blend well into a thick paste. If required, add more aquafaba to aid the blending process.
- Transfer to a bowl, and taste for salt. Drizzle some olive oil, garnish as per choice and serve!
- In a blender, add the roasted beetroot slices and aquafaba. Blend well into a silky purée.
- Depending on the amount of beetroot (and the shade of pink) you’d like in your hummus, keep adding the purée to hummus in moderate quantities and mix well. You can use some of it, half of it, or all of it. You’re the chef, so you decide!
Tips:
- I prefer hummus to be a bit grainy. For a creamier texture, blend it into a smooth paste.
- To roast beetroot, wash it thoroughly, pat dry, and cut it into quarters. Rub the beet slices with some olive oil and bake at 170 C for a minimum of 10 minutes. Remember to flip them once. Gently poke with a fork to see if they have become soft and tender and ready to use.
