Funny story. There are several ways that people spell hummus (houmous), which allegedly confuses people. I interchange the ways that I spell it, depending on my mood. However, recently I’ve switched to what is called “the American spelling”, I’m not sure why, but I will be sticking with it because it’s actually the closest translation to the original Arabic (thanks Google).
However you spell it, it’s a popular dish to be had with veggies, bread and crisps. There have been plenty of adaptations of hummus as well, varying flavours, different oils, you name it.
I’m no different in that I like hummus, but sometimes I want something with a different flavour. So today, I bring you TWO different hummus recipes.
Of course, the easiest way to make hummus is to buy canned chickpeas. However, I decided to buy some from Live Zero, and soak mine over night. I had no idea that chickpeas “pop” as they’re absorbing water. Who knew?! Once they had soaked overnight, they needed to be cooked in simmering water for two hours. So yeah, canned chickpeas are easier, but in trying to create less waste, I opted for the bulk buy option. I also kept the water that the chickpeas had boiled in for a recipe coming later.
I’ve been making the beetroot hummus for a while, but my mum’s carrot hummus was new to me – in that I’ve never made it before, I’ve eaten plenty!!!!
I highly recommend toasting some pine nuts to sprinkle over the beetroot hummus, as well as sprinkle some feta cheese over it. The carrot hummus doesn’t need any additional toppings.
Both flavours of hummus go well with pita bread and crisps, as well as veggies. So, get blitzing and enjoy.
2 medium beetroots, roasted (or boiled) and peeled, or pre-packed
2 cups chickpeas
3 cloves garlic
1/4 cup tahini
2 tablespoons lemon juice
3 tablespoons chickpea water
- Chop the beetroot into cubes, in order to blend easier in the food processor.
- Add all ingredients into the food processor and blitz until smooth, season to taste.
2 tablespoons caraway seeds, whole
2 tablespoons cumin seeds, whole
2 tablespoons coriander seeds, whole
3 medium carrots, chopped
4 cloves garlic, peeled, whole
6 tablespoons olive oil
1.5 cups chickpeas
1/2 cup chickpea water
2 tablespoons lemon juice
- Toast the caraway, cumin and coriander seeds in a frying pan over a medium heat, tossing occasionally until they release an aroma. Blend in a spice/coffee grinder. Alternatively, buy all ingredients pre-ground, and mix in a small bowl.
- Chop carrots into dice-sized cubes, add to a frying pan with a tablespoon of olive oil and the garlic. Allow to cook until soft and slightly browned, can take up to 45 minutes.
- Add chickpeas, salt, pepper and a third of the spice mix to the pan. Cook for an additional five minutes. Add a pinch of cayenne, mix through.
- Place all ingredients into a food processor with the chickpea water, remaining olive oil and lemon juice. Blitz until smooth.
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