Beetroot Hummus For Royalty – Breidenbacher Hof, Dusseldorf Germany
- Total Time: 90 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
A vibrant twist on classic hummus, featuring earthy beetroot and a colorful crunchy topping. Perfect for a sophisticated appetizer or light lunch.
Ingredients
- 1 cups (237 ml) chickpeas
- 3 oz (80 g) sesame paste (Tahini)
- 2 fl oz (60 ml) lemon juice
- 2 fl oz (60 ml) olive oil
- 2 garlic cloves (pressed)
- 2 liters (67 fl oz) water
- 1/2 EL salt
- 3 EL beetroot granules
- 8 baby carrots
- 8 small white turnips
- 2 pcs. beetroot boiled and diced
- 2 oz (50 g) pistachio kernels
- 1 oz (25 g) dried pomegranate seeds
- 1 bunch watercress
- sea salt
- smoked oil
Instructions
- Soak chickpeas in water for four hours or overnight.
- Simmer chickpeas in fresh water for about one hour.
- If chickpeas are soft, drain and blend with sesame paste, lemon juice, olive oil, water, beetroot granules, salt, and two pressed garlic cloves until smooth.
- Refrigerate the puree for four hours to harden.
- For the topping:
- Clean and boil baby carrots and turnips in salted water until almost cooked.
- Clean and wash the watercress.
- Fry turnips and carrots in a pan with smoked oil until shiny, and season with sea salt.
- Arrange all ingredients on the beetroot hummus.
Notes
- For a smoother hummus, peel the boiled beetroot before dicing and adding to the mixture.
- Toasted pistachios offer a richer flavor; toast them in a dry pan before adding to the topping.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: German
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 10
- Protein: 8
- Cholesterol: 0
Enjoy!
Frequently Asked Questions
Can I use canned chickpeas instead of dried?
Yes, canned chickpeas are a practical substitute. Drain and rinse them well, and skip the soaking and boiling steps. The hummus will be slightly less silky but still good. 
What is beetroot powder and where can I find it?
The recipe uses beetroot granules, a concentrated dried form of beetroot. Natural health food stores and online retailers carry it. Blending in 1-2 small cooked beets works equally well.
How do I get hummus extra smooth and creamy?
Blend the chickpeas while still warm, and peel the skins off individual chickpeas before blending for the smoothest result. Processing for at least 3-4 minutes and adding ice water gradually also helps.
What are the vegetables served alongside this hummus?
Baby carrots, small white turnips, and diced boiled beetroot are used as accompaniments in this restaurant presentation. Any firm, fresh vegetables cut for dipping work in a home setting.
How long can I store homemade hummus?
Store in an airtight container in the fridge for up to 5 days. Drizzle olive oil over the surface before sealing to prevent the top from drying out.
