Beetroot 2 small beets or 1 big beet
Red/Orange Lentil 1 cup, dried
Garlic 2 -3 cloves minced, depending on the size of the cloves
Olive Oil 1/4 cup + 1 tbsp for topping+ 1/2 tbsp for roasting
Tahini Paste 2 tbsp
Lemon Juice 3 tbsp
Salt 1 tsp (+ more according to taste)
Pepper Freshly ground, to taste
Chilli Flakes Optional
- Roasting the beetroot –
– Preheat your oven to 190C (375F).
– Peel and roughly chop your beets into cubes. I like to chop them since this helps them roast way faster.
– Spread them out on a baking sheet, drizzle with 1/2 tbsp olive oil, toss around to evenly coat all the pieces and roast for 20-25mins. You can pierce a piece with a fork to check if it is done.
- Cooking the lentils –
– Bring two cups of water to a boil, add the lentils and cook uncovered, on a simmer, for 15-20mins or until the lentils soak all the water. Keep stirring in between to make sure they don’t stick to the pot. OR you can also cook them in a pressure cooker.
- Preparing the hummus
– Allow the lentils and beetroot to cool for at least 10mins.
– You can keep out a few pieces of the roasted beets for decoration, or you can skip this step and add them all into the hummus.
– Place all the ingredients in a blender – lentils, beetroot, garlic, olive oil, tahini, lemon juice, seasonings – and blend until you get a smooth consistency.
– Scrape out the hummus with a spatula in a bowl. Do a taste test, you can adjust the lemon and seasonings as per your taste.
– Even out the hummus, drizzle the 1tbsp olive oil on top. Optionally, you can also sprinkle some chili flakes on top for some spice.
- Storing the hummus
– You can store the hummus in an air-tight jar for over a week. Avoid adding water for it to last even longer.