We begin the Mega Marathon with Proteinicious dishes, and for ease of cataloguing and cooking, I have 2-3 major themes. Without divulging further details, this week (today and tomorrow), we have Condiments made with Protein as a star. It would be amiss if I didn't mention that my family loved all the dishes made for this BM. I did have some elaborate ones, and some quick dishes too.
Most of my dishes this Mega Marathon are also Gluten Free and Vegan. I had shortlisted and started cooking based on that theme too, but midway accommodated some non-vegan protein sources that my family, especially those that my kids prefer.
Else, most dishes / ingredients are plant-based and I have indicated suitable substitutes wherever possible. I haven't gone 100% vegan at home, but the shift to plant-based food is slowly happening.
Till that time, do take out a few minutes, and enjoy the spread over the next 30 days (Sundays being an off, we have 26 dishes in all).
Today we begin with Beetroot Hummus - a delicious #vegan and #GF dip that goes with well, pita. But so it does with anything like toasted Bread, Veg Crudités, or even Chapati. I have seen this used as a topping for mini pizzas too - so thats a great idea. The colour is totally attractive to kids and adults alike, so it might be your next favourite dip !
Similar vegan dips:
Tomato Mint and Coriander Salsa
The next party - you know what to do 🙂
Prep time : 20 mins | Cook time : 5 mins | Makes : approx 220 ml of the dip
Beetroot Hummus - a delicious #vegan and #GF dip
Protein Source : Chickpeas
PS : Keeps for upto 4 weeks under refrigeration although would highly recommend making a fresh batch everytime 🙂
Adapted from here
Ingredients:
- Cooked Chickpeas - 1.5 cups (if using canned, drain and use) - peel the cooked chickpeas / Kabuli channa if desired .
- Retain the water from freshly cooked chickpeas a.k.a Aquafaba (about ½ cup) - keep chilled
- Peeled, cooked and drained beetroot - 1 large (about 100 gms)
- Olive Oil - 3 TBSP
- Salt - 1 tsp
- pepper - to taste
- Cumin powder - 1 TBSP
- Tahini paste - ¼ cup (I used ¼ cup roasted sesame seeds)
- Lemon juice - 1 TBSP
- Sugar - ½ teaspoon (to balance the astringent - sweet - acid mixture)
- Black olives - pitted and sliced : for topping
Method:
In a large blender / food processor, first blend the chickpeas with beetroot. Slowly add the salt, spices, tahini, aquafaba and blend well. Add Olive Oil 1 tablespoon at a time and blend slowly in spurts till you get a creamy texture. Adjust salt and spices and one last run , blend with the lemon juice.
Top with olives (and more sesame seeds if using)
Refrigerate and use as required.
Notes:
You may increase / decrease any of these ingredients.
Some versions also use roasted beets, so you could do the same - the smokiness may not appeal to all.
Add more lemon juice / Olive oil if required.
Use a dry spoon every time to increase shelf life.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
vaishali sabnani says
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vaishali sabnani says
Hummus is such a versatile dip! we love all avtars of this dip and must say the beetroot lends it such a vibrant color, not to forget some nutrition too. Great choice for the theme.
Padmajha says
Such a vibrant colored dip!! The color itself is enough to tempt one to try this. Good one Kalyani
Gayathri Kumar says
Such a colourful hummus. I love the earthly flavour beets renders to a dish. This one must be quite flavourful..
Archana says
Now this is one Avatar of hummus that I need to try.looks yum kalyani.
Sowmya :) says
How can we have a proteinicious (love the word) theme and not have hummus. That is such a classic with multiple varieties to it. Love this beetroot flavoured one with its vibrant colour and smooth texture. Looks yum
cookingwithsapana says
Think of protein rich dishes and hummus comes number one on the list. Love the bright beet color of this dip and can have it anytime a day. Very nice kick start for the marathon.
Srivalli says
I love how bright that hummus looks Kalyani. Wow with so many promised gluten free and vegan, this is going to be exciting series!..
Sharmila kingsly says
Hummus needs no introduction with beetroot it looks so lovely 🙂
Srividhya says
Love that vibrant color. It is surely a party pleaser. Coming to that 100% vegan thingy, I know its quite hard huh?
rajani says
What a brilliant color Kalyani! Makes it all the more appealing to kids and adults as well.
Priya Suresh says
Hummus with anything is definitely my favourite, and this gluten free dip will surely please my tastebuds. Wat a vibrant dip.
Mayuri Patel says
Kalyani I've come across beetroot hummus on various blogs and though I loved the color was a bit skeptical as to how it would taste. Then a visit to a Syrian restaurant and we ordered hummus. They served us beetroot hummus and I loved it. Its so delicious that I even used it as a sandwich spread when I made it at home.
Preeti says
Love the color... its so pretty. Healthy dip and awesome combination of beet n chickpeas
Nalini's Kitchen says
Such a vibrant colored hummus,sounds healthy.Looking forward to your recipes.
Unknown says
Beautiful recipe, Beetroot Hummus is simply awesome
Unknown says
Such a vibrant colored hummus. Would love to spread it on a bread now and have it immediately. Looking forward to your other recipes.