Recipes: Classic hummus and hummus with beetroot

The oriental classic made from pureed chickpeas is very easy to prepare. Here you'll find the basic recipe as well as instructions for a variation with beetroot. Recipes by Shiruna from My Elephant Kitchen

Classic Hummus

Ingredients for 4 to 6 servings:

• 100 g Dried Chickpeas (Note: soaked for 4 hours or overnight in hot water)
• 600 ml Water
• 60 ml Tahini
• 75 ml Lemon Juice
• 50 ml Olive Oil
• 1/2 tsp Sea Salt
• 1⁄2 tsp Paprika Powder
• 1 clove Garlic
• 30- 50 ml Aqufaba ( The water in which the chickpeas were cooked)

Instructions:

1. In a heavy bottom pot or a pressure cooker, bring the water to a boil and transfer the soaked chickpeas and cook on high heat. It takes 2 hours to cook the chickpeas in a pot or 1 hour to cook them in a pressure cooker.
2. Drain the chickpeas, and set some of the water aside (you will need this later). Rinse the chickpeas under cold water.
3. In a blender jar, add the tahini and lemon juice, and blend until combined.
4. Next mix in the olive oil, sea salt, and paprika powder and blend until smooth.
5. Transfer the cooked chickpeas, and garlic and add about 2 tbsp aquafaba to the jar and blend.
6. In case the hummus doesn’t turn out to be completely smooth or the blender doesn’t blend well, add 2 tbsp more aquafaba, scrape down the sides of the jar and blend again until the hummus turns out to be nice and creamy.
7. Transfer to a dish and dress with chili oil or some olive oil and herbs, spices, etc.

Beetroot Hummus

Ingredients for 4 to 6 servings:

• 100g Dried Chickpeas (Note: soaked for 4 hours or overnight in hot water)
• 600ml Water
• 60ml Tahini
• 50ml Lemon Juice
• 1 tbsp Whole Cane Sugar
• 50ml Olive Oil
• 150g Beetroot (Uncooked)
• 1 tsp Ground Cumin
• 1/2 tsp Sea Salt
• 30- 50ml Aqufaba ( The water in which the chickpeas were cooked)

Instructions

1. In a heavy bottom pot or a pressure cooker, bring the water to a boil and transfer the soaked chickpeas and cook on high heat. It takes 2 hours to cook the chickpeas in a pot or 1 hour to cook them in a pressure cooker.
2. Drain the chickpeas, and set some of the water aside (you will need this later). Rinse the chickpeas under cold water.
3. In a blender jar, add the tahini and lemon juice, and whole cane sugar, and blend until combined.
4. Peel and cut the beetroot into little cubes and transfer this to the blender jar and blend.
5. Next mix in the olive oil, sea salt, and ground cumin and blend until smooth.
6. Transfer the cooked chickpeas, add about 2 tbsp aquafaba to the jar and blend.
7. In case the hummus doesn’t turn out to be completely smooth or the blender doesn’t blend well, add 2 tbsp more aquafaba, scrape down the sides of the jar and blend again until the hummus turns out to be nice and creamy.
8. Transfer to a dish and dress with some cooked chickpeas, herbs and olive oil.