250g Baby Beetroot
180 ml / ¾ cup fridge-cold Aquafaba* (The liquid from the Chickpea tins)
3 cups Chickpeas, cooked or tinned
1 Garlic clove
4/5 tbsp. Lemon juice
90 ml Tahini (you can make your own)
1 1/4 tsp Salt
1 tsp Cumin
Sesame seeds, black and white for garnish
Olive oil, extra virgin to garnish
Fresh Parsley for garnishing
Place raw beetroots or cook your beetroots, you could bake, steam or boil them. I baked mine. To bake your beetroots, heat up the oven to 200° C / 390° F. 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.
Pour cold aquafaba and lemon juice into 2.1l Jug from the BL682, with all the tahini, roughly sliced beetroots and chickpeas.
Process until smooth. If the mixture is a bit too thick, trickle more aquafaba (or cold water) through the opening in the lid. Once the mixture becomes homogeneous and thick, starts making circles on the surface of your hummus mixture it is ready.
Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
To serve, put hummus in a bowl. Drizzle with extra virgin olive oil (if you don’t care about it being oil-free), sprinkle some sesame seeds and chopped parsley on top.