Quick Homemade Beetroot Hummus – Easy Trick

We’ve always loved hummus; ever since we visited Israel in 1997. It tastes so different, and natural. You could eat a lot of it without piling on the pounds.

The only thing that it might have caused would be those loud noises coming out from the other end of you. Yep, I have a cousin who finished a bowlful of hummus with malawah in one sitting and kept blowing his trumpet for the next few hours. Disgusting? Or funny? You decide!

Anyways, if you want to have some natural homemade hummus and make sure it’s all good and glutenfree and easy, here’s how we make ours. Or should I say, here’s how mom makes our version of the famous hummus without the tahini paste, but makes the hummus from scratch using sesame seeds. It’s so easy to make, you can just use it as a beetroot and hummus dip anytime you want. Or if you’re not a fan of beetroot, try my other recipe for dill hummus.

Ingredients for Quick Homemade Beetroot Hummus

20 Flakes Garlic 
250 gms Channa or boiled Chickpeas
100 gms Beetroot 
100 gms Til or Sesame
5 tbsp Sugar 
6 tsp Salt 
4 tbsp Olive Oil 
5 tbsp Lime Juice 
2 Green Chillies

If you’re making the hummus to eat on the Daniel fast, don’t add the sugar. It still tastes great!

How to make the Easy Homemade Beetroot Hummus?

Okies. So we’re used to making hummus from scratch at home ever so often because that’s what mom does. But ever so often she makes us her yummy beetroot hummus. It’s different from the regular hummus, but sweet and salty and tangy at the same time!

So mum soaks the chickpeas overnight. And then she started by softening the channa aka chickpeas with chilies in a pressure cooker. She cooks them for about 5 minutes in the pressure cooker till they’re soft. If you boil extra, use them as a snack. Boiled grams are a popular snack.

If you’re using a regular pot, it might take about 45 minutes. Just throw the chickpeas in there with chillies and salt, and boil for 45 minutes. You don’t have to add the chillies, but the slight spiciness it adds is nice.

Boil 2 beetroots till soft. Let your cooker or stove decide your timing. Then peel off the skin and chop into roughly 1.5 or 2-inch pieces.

If you don’t want to use the cooker just for 2 beetroots, boil a few more and make the beetroot puris on the same day like we do. Or you could boil even more, and then make beetroot halwa for dessert; of course that’s an acquired taste. My sis doesn’t like it as much as I do.

Anyways, in a mixie, blitz 100 gms of Til or Sesame till it’s a powder. Of course, if you’re using tahini paste instead, just add it to the chickpeas or chana gram that comes in the next step.

Blend in the chana grams or chickpeas, along with 6 teaspoons of salt of 5 tablespoons of sugar. Once it’s nearly mush, add in the 20 Flakes of Garlic, 4 tbsp Olive Oil, and 5 tbsp of Lime Juice.

Add in your chopped beetroots and blend again! And your tangy homemade beetroot hummus is ready!

It’ll keep in the fridge for a week or longer. People say this chickpea and beetroot dip lasts for 2 weeks, but we’ve kept it for almost a month without incidence. I guess it depends on how quickly you get spoonfuls out of the fridge.

Try the recipe out and let us know how it goes! And what changes you made to it to taste good for your dinner. 🙂

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