Hummus is one of the vegan food groups. The others being peanut butter, nutritional yeast and tofu. I can eat hummus for breakfast. Here’s my take on a beet hummus which I’ve paired with some smokey pita chips! Look at that beautiful colour!
For the hummus:
- 3 medium beetroot, scrubbed clean
- 1 can of chickpeas, rinsed
- 2 cloves of garlic
- 2 tbsps brown tahini
- 2 tbsps olive oil
- 1/2 tsp salt
- Juice of half a lemon
For the smokey pita chips
- Pita bread of your choice – I used The Food Doctor Multi Seed and Cereal Pita
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of salt
For the hummus.
- Start by cooking your beets. Scrub them clean and then add to a saucepan of boiling water. Cook the beets for 40-45 minutes or until a knife slides in easily. Drain the beets and set aside in the fridge.
- Whilst the beets are cooling, rinse the chickpeas. At this point, if you want a smoother hummus you can remove the skins of the chickpeas. Using your index finger and thumb, pop the chickpeas out of their skin and discard the skins. This will take a little while – in this case I’ve left the skins on for a more “rustic” looking hummus.
- Once the beets have cooled, peel them and add them with the chickpeas, garlic, brown tahini, olive oil, salt, and lemon juice to a food processor.
- Process on high until the hummus is smooth. Store in an airtight container in the fridge. Before serving drizzle with olive oil and sprinkle with sesame seeds.
For the pita chips
- Preheat the grill to a medium heat. Using scissors cut your pita into small triangles.
- In one shallow bowl or dish add the olive oil. In another shallow bowl add the smoked paprika and salt.
- Rub each side of the pita triangles in the olive oil and then the smoked paprika.
- Grill the pita triangles for 1-2 minutes each side until crispy, making sure not to burn them.