Beetroot Houmous

    Beetroot Houmous

    (53)
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    9hr45min


    61 people made this

    About this recipe: Very healthy and popular all over the world as a dip for veggies or sandwich spread, houmous or hummus is made with Kabuli chane, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.

    Ingredients
    Serves: 8 

    • 225g dried Kabuli (safed) chane
    • 1 large onion, chopped
    • 450g beetroots (chukander)
    • 7 tablespoons tahini
    • 3 cloves garlic, crushed
    • 4 tablespoons fresh lemon juice
    • 1 tablespoon ground cumin
    • 4 tablespoons extra virgin olive oil

    Directions
    Prep:25min  ›  Cook:1hr20min  ›  Extra time:8hr soaking  ›  Ready in:9hr45min 

    1. In a large bowl, cover safed chane with cold water and soak overnight.
    2. Drain chane and place in a large heavy pan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chane are very soft. Drain, reserving 250ml of cooking liquid. Allow to cool.
    3. Meanwhile, in a large pan, cover the unpeeled beetroot with water and bring to boil over medium heat. Cook until tender; drain and allow beetroot to cool before removing the skins and chopping.
    4. Purée beetroot in a food processor or mixie; add the chane, onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil to serve.

    Tip:

    If you're short of time, use tinned kabuli chane (chickpeas).

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    Reviews and Ratings
    Global ratings:
    (53)

    Reviews in English (54)

    by
    69

    Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I sauteed the onion and garlic in a little olive oil until translucent. I went ahead and threw the chickpeas in with them, though this probably didn't make much of a difference. Then I poured the onion, chickpeas, and garlic into the food processor with the beets. I added the lemon juice and cumin and salt (I didn't add the tahini because i'm on a diet, but this would be the moment to add it), and then I blended them all together. I found this low-fat, 20-minute version of the recipe to be very tasty!  -  13 Mar 2009  (Review from Allrecipes US | Canada)

    by
    27

    This was SO popular at work with some pita chips and vegetables to dip in it. The only problem was finding the tahini (look in health food stores). I used canned chickpeas/garbanzos instead of soaking fresh (bad me!) but it still tasted GREAT! I did go ahead and boil them again with the onions, though. Terrific recipe!  -  14 Jun 2001  (Review from Allrecipes US | Canada)

    by
    18

    Although this loevely bright pink hummus is tasty, it is TIME consuming. If you have the time it is worth it, but dont fool yourself it will take a good hour and a half at least. I didnt need any of the reserve liquid, in-fact it was more moist than I am used to and I aded more tahini at the end. If you have a smaller sized food processor you might want to make it in batches or reduce the amount. We like our food spicy, so I tripled the cumin and garlic. Overall this was a great recipe and I will make it again. A good recipe to make on a Sunday afternoon, while I have other things to do around the house while the beets are boiling.  -  20 Aug 2001  (Review from Allrecipes US | Canada)

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