VEGAN BEET HUMMUS

Posted on

My recent foray into ravioli got me making and roasting beets for the ravioli filling and has inspired me to make vegan beet hummus again, something I love to eat but haven’t made in a while (as I overdosed on it some time ago and needed time off). It’s so easy to make, beautiful to look at and packs a nutritious punch too. I make mine in a very, very average (in fact, I am seriously considering an upgrade) blender and it comes out silky smooth without any need for oil. The method to my madness is starting off with peeled chickpeas. That’s right, naked chickpeas make for a much smoother hummus experience. Some people make a face when I tell them that this step is a must, to which I say ‘fine, but don’t expect velvety hummus without it.’ Another ‘magic’ ingredient is aquafaba or simply the water the chickpeas have been cooked in, preferably fridge cold, trickled in slowly as the blender is grappling with the remaining ingredients. That is it, ladies and gentlemen. These two simple tricks will give you a smooth hummus experience you’ll get addicted to

INGREDIENTS

  • 3 cups cooked chickpeas (approx. 1½ cups dry), peeled
  • 250 g / ½ lb beetroot
  • 2 large garlic cloves
  • 90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
  • 1¼ tsp salt, more to taste
  • 1 tsp cumin (optional)
  • about 240 ml / 1 cup fridge-cold aquafaba*
  • 4-5 tbsp lemon juice
  • fresh parsley, to garnish (optional)
  • black and white sesame seeds, to garnish (optional)
  • extra virgin olive oil, to garnish (optional)

METHOD

  1. Heat up the oven to 200° C / 390° F. Wash your beetroots. Place washed beetroots in the middle of a large piece of kitchen foil. Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot’s size). Once the beetroots are cool enough to handle, peel the skin off.
  2. Place half of the peeled chickpeas in an upright blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly sliced beetroots and lemon juice. Put the lid on but leave a small opening in the lid uncovered. Switch the blender on and start trickling cold aquafaba through the opening. Once the mixture becomes homogeneous and thick and your average blender starts to struggle (if you have a Vitamix or a similar hi-tech blender you probably will not need to worry about this) start making circles on the surface of your hummus mixture (in the direction of the turning blades) with a spatula (don’t dip the spatula in too deep as you don’t want to accidentally touch the turning blades). This simple action will prevent air pockets forming under the mixture’s surface, helping your blender process the heavy mixture. Add remaining chickpeas and process some more. Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
  3. To serve, put hummus in a bowl. Drizzle with extra virgin olive oil, sprinkle some sesame seeds and chopped parsley on top.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *