Cultured Roasted Beetroot Hummus
My favorite hummus... and the one that woos even the pickiest of them all.
Equipment
- Pressure Cooker
- Glass jar with seal
- Food Processor
Ingredients
- 200 g dried chick peas soaked overnight and cooked, drained and rinsed (makes about 3 cups)
- 1 cup roasted beetroot
- 4-6 garlic cloves
- ½ cup cultured onion brine from a previous ferment (I used the brine from my fermented red onions)
- 1/4 cup tahini or 3 Tbsp toasted sesame seeds or toasted sunflower seeds
- juice of 1 lemon
- 1 teaspoon cumin
- 1 tablespoon sea salt celtic sea salt or pink salt
- ½ teaspoon black pepper
- ¼ – ½ cup extra-virgin olive oil poured over top to seal out bacteria
Instructions
- I like to use dried chickpeas, so I measure out 250 grams (a little over a 1/2 pound/8oz) and soak them overnight in. Pour into a bowl or container, fill with water and cover. In the morning, strain and rinse the chickpeas. Bring a pot of water to boil, pour in the chickpeas and simmer for 1 1/2 hours. I’m totally lazy and ADD so I prefer to stick them in the crockpot and forget about them until I have time to get to them. Once cooked, strain the chickpeas in a colander and rinse.
- While your chickpeas are cooking, wash, trim and dice 2 – 3 red beetroot (one bunch usually suffices if they come in a group of 3)
- Lay unbleached parchment paper on a cookie sheet and spray with a little coconut oil to prevent the extreme sticking that happens when beetroot caramelizes. Alternatively you can use a cast iron pan.
- Roast for 60 minutes at 375°F.
- When you can stab your beetroot easily with a fork and they are soft, move them to your food processor.
- Add the chickpeas and all other ingredients (hold out the olive oil) and process until smooth.
- If serving immediately, leave out the whey. Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
- If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.
Notes
Pro Tip: Make sure your jar is double the capacity of your hummus or you’ll find a really gross ooze all over your counter in a couple days… or sooner.