If you read my blogs regularly you will see that I am quite addicted to chips and dips! I don't have a very sweet tooth but I am a bit too fond of savoury snacks like these. I recently found this recipe for a deliciously different type of houmos, made with beetroot, which not only tastes divine, but is also a wonderful pink colour, as you can see! A feast for the eyes as well as the stomach. You have to plan ahead a bit if you are going to use raw chickpeas, as they need to be soaked overnight; otherwise, the quicker method is just to use canned ones which are already cooked. It's easy to make, mainly mixing and blending, and great served with tortilla chips, potato wedges, or lotus root chips! (see a few of my previous recipes).
Ingredients (Serves 4)
- 1 ½ cups/300 g chickpeas
- 1 medium beetroot (beet), peeled and cut into ½ inch/2cm cubes
- ½ cup/ 150 g tahini (sesame paste)
- Juice of 1 lemon
- 2 tablespoons of olive oil
- 3 garlic cloves, crushed
- 1 pinch of cumin
- Salt and freshly ground pepper, to taste
1) If using raw chickpeas, soak them in water overnight (about 12 hours).
2) Drain and place the chickpeas in a saucepan; add enough water to cover by 2 inches (5cm). Bring to the boil, reduce the heat and simmer until the chickpeas are barely tender, about 40 minutes.
3) Add the cubed beetroot and continue cooking until tender. Drain and rinse in a colander under cold running water.
4) Pureé the chickpeas and beets, tahini, lemon juice, oil, garlic and cumin in a blender; season with salt. Transfer to a serving bowl, cover and chill for about 30 minutes.
5) For a quicker version, use 3 â cups drained canned chickpeas and ½ cup drained canned beets; skip steps 1 and 2.
Enjoy, let me know what you think! Your votes and comments are much appreciated.
Photo courtesy of Flickr creative commons.