September 1, 2017

Beetroot Hummus | GF & Vegan Dip

We begin the Mega Marathon with Proteinicious dishes, and for ease of cataloguing and cooking, I have 2-3 major themes. Without divulging further details, this week (today and tomorrow), we have Condiments made with Protein as a star. It would be amiss if I didn't mention that my family loved all the dishes made for this BM. I did have some elaborate ones, and some quick dishes too. 

Most of my dishes this Mega Marathon are also Gluten Free and Vegan. I had shortlisted and started cooking based on that theme too, but midway accommodated some non-vegan protein sources that my family, especially those that my kids prefer.  

Else, most dishes / ingredients are plant-based and I have indicated suitable substitutes wherever possible. I haven't gone 100% vegan at home, but the shift to plant-based food is slowly happening.


Till that time, do take out a few minutes, and enjoy the spread over the next 30 days (Sundays being an off, we have 26 dishes in all). 

Today we begin with Beetroot Hummus - a delicious #vegan and #GF dip that goes with well, pita. But so it does with anything like toasted Bread, Veg Crudités, or even Chapati. I have seen this used as a topping for mini pizzas too - so thats a great idea. The colour is totally attractive to kids and adults alike, so it might be your next favourite dip ! 

Similar vegan dips

Coriander Garlic Pesto
Chilli Cinnamon Almond Dip
Baba Ghanoush
Tomato Mint and Coriander Salsa
Tomato Thokku
Muhammara
Papaya Ginger Lime Relish

The next party - you know what to do :-)

Prep time : 20 mins | Cook time : 5 mins | Makes : approx 220 ml of the dip
Beetroot Hummus - a delicious #vegan and #GF dip
Protein Source : Chickpeas

PS : Keeps for upto 4 weeks under refrigeration although would highly recommend making a fresh batch everytime :)

Adapted from here

Ingredients:
  • Cooked Chickpeas - 1.5 cups (if using canned, drain and use) - peel the cooked chickpeas / Kabuli channa if desired . 
  • Retain the water from freshly cooked chickpeas a.k.a Aquafaba (about 1/2 cup) - keep chilled
  • Peeled, cooked and drained beetroot - 1 large (about 100 gms)
  • Olive Oil - 3 TBSP
  • Salt - 1 tsp
  • pepper - to taste
  • Cumin powder - 1 TBSP
  • Tahini paste - 1/4 cup (I used 1/4 cup roasted sesame seeds)
  • Lemon juice - 1 TBSP
  • Sugar - 1/2 tsp (to balance the astringent - sweet - acid mixture)
  • Black olives - pitted and sliced : for topping

Method:
In a large blender / food processor, first blend the chickpeas with beetroot. Slowly add the salt, spices, tahini, aquafaba and blend well. Add Olive Oil 1 TBSP at a time and blend slowly in spurts till you get a creamy texture. Adjust salt and spices and one last run , blend with the lemon juice.
Top with olives (and more sesame seeds if using)
Refrigerate and use as required.

Notes:
You may increase / decrease any of these ingredients.
Some versions also use roasted beets, so you could do the same - the smokiness may not appeal to all. 
Add more lemon juice / Olive oil if required. 
Use a dry spoon every time to increase shelf life. 


 BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

   

17 comments:

  1. This comment has been removed by the author.

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  2. Hummus is such a versatile dip! we love all avtars of this dip and must say the beetroot lends it such a vibrant color, not to forget some nutrition too. Great choice for the theme.

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  3. Such a vibrant colored dip!! The color itself is enough to tempt one to try this. Good one Kalyani

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  4. Such a colourful hummus. I love the earthly flavour beets renders to a dish. This one must be quite flavourful..

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  5. Now this is one Avatar of hummus that I need to try.looks yum kalyani.

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  6. How can we have a proteinicious (love the word) theme and not have hummus. That is such a classic with multiple varieties to it. Love this beetroot flavoured one with its vibrant colour and smooth texture. Looks yum

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  7. Think of protein rich dishes and hummus comes number one on the list. Love the bright beet color of this dip and can have it anytime a day. Very nice kick start for the marathon.

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  8. I love how bright that hummus looks Kalyani. Wow with so many promised gluten free and vegan, this is going to be exciting series!..

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  9. Hummus needs no introduction with beetroot it looks so lovely :)

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  10. Love that vibrant color. It is surely a party pleaser. Coming to that 100% vegan thingy, I know its quite hard huh?

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  11. What a brilliant color Kalyani! Makes it all the more appealing to kids and adults as well.

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  12. Hummus with anything is definitely my favourite, and this gluten free dip will surely please my tastebuds. Wat a vibrant dip.

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  13. Kalyani I've come across beetroot hummus on various blogs and though I loved the color was a bit skeptical as to how it would taste. Then a visit to a Syrian restaurant and we ordered hummus. They served us beetroot hummus and I loved it. Its so delicious that I even used it as a sandwich spread when I made it at home.

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  14. Love the color... its so pretty. Healthy dip and awesome combination of beet n chickpeas

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  15. Such a vibrant colored hummus,sounds healthy.Looking forward to your recipes.

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  16. Beautiful recipe, Beetroot Hummus is simply awesome

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  17. Such a vibrant colored hummus. Would love to spread it on a bread now and have it immediately. Looking forward to your other recipes.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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