Hommus Two Ways
I grew up in the Middle East so my love for hummus runs deep. Mine is still not as good as theirs but this recipe is still pretty good and easy!
I grew up in the Middle East so my love for hummus runs deep. Mine is still not as good as theirs but this recipe is still pretty good and easy!
- Carbohydrate 7.91235875 g
- Cholesterol 0 mg
- Fat 0.43764687455 g
- Fiber 2.34508746290207 g
- Protein 1.3395725 g
- Saturated Fat 0.063731249937864 g
- Serving Size 1 1 (83g)
- Sodium 137.690822916658 mg
- Sugar 5.56727128709793 g
- Trans Fat 0.0511424999878141 g
- Calories 38 calories
Step-by-step
- Preheat oven to 180 degrees, rub the whole beetroot with olive oil and roast for about an hour, or until a knife goes through the beetroot easily. Remove from the oven and leave to cool.
- Put the chickpeas in a food processor with a little of the liquid from the can, reserve the remaining liquid. Add the garlic, lemon juice, paprika, turmeric, salt and pepper and process. Add the tahini spoonful at a time and blend until the taste is to your liking.
- If the mixture is too thick loosen it with the reserved liquid from the can or a bit of water.
- Remove half the hommus from the food processor and store in the fridge. Hommus one way done.
- Peel the skin off the roasted beetroot and slice, add half to the hommus in the food processor and process until smooth.
- Hommus two ways :)
The Hidden Variable in Chickpea Purée
Recipes rarely specify the exact starch density of canned chickpeas, yet this variable determines your final texture. Reserve the canning liquid before draining; its starches act as a natural binder when adjusting consistency during blending. Process the garlic and lemon juice first to mellow the raw bite of the clove before introducing the bulk of the legumes.
Thermal Management for Roots
Roasting the beetroot at 180 degrees Celsius requires patience, often taking a full hour until a paring knife glides through the center with zero resistance. Let the vegetable cool completely before peeling to prevent steam condensation from watering down your second batch. Folding the roasted beet into half the base creates an earthy sweetness without altering the primary emulsion.
Emulsion Mechanics
Tahini behaves unpredictably depending on oil separation inside the jar, meaning quantity ranges must be judged by taste rather than strict measurement. Add the sesame paste gradually while the food processor runs, incorporating extra virgin olive oil in a steady stream to build a glossy sheen. Store the unflavored portion in the refrigerator for up to three days before adding secondary flavorings.
