This recipe makes a fairly large batch, it’s perfect if you are entertaining, or want to have hummus to hand for lunch boxes or snacks during the week. It will last 7 days in a Tupperware in the fridge.
I love using the beetroot ferment liquor, or Kvass, here, yes for the probiotic goodness it contains, but crucially for the complexity of flavour it adds to the hummus. It has a wonderful savoury tang, not as astringent as a pickling liquor, but certainly with bite, so while the hummus is sweet, earthy and familiar, its flavour is also very unique and intriguing. What’s cool is that this hummus will vary slightly with each batch, depending on the ferment liquor used; my most recent batch of beetroot hummus was made with 2-month old liquor that had been infused with garlic, ginger and chilli… There were layers upon layers of flavour… it was extraordinarily tasty!
Finally, I love that this hummus celebrate a ‘by-product’ of fermenting, thus reducing food waste and making the most of every last bit of a valuable and delicious food source.
300g beetroot (approx. 4 small/medium beetroot)
240g drained chickpeas (1 tin)
5 cloves garlic, peeled
3 tablespoons olive oil
lots of fresh thyme
salt & pepper
40ml olive oil
2 tablespoons tahini (optional)
1 lemon, juice
Pre heat the oven to 200 degrees.
Peel and chop the beetroot into even dice, no bigger than 1.5cm by 1.5cm. Drain and rinse the chickpeas, and spread these out on a square of kitchen paper and pat dry. Peel the garlic from its papery skin, and strip the thyme leaves from their stalks. Mix all of these ingredients together with the olive oil and a generous seasoning of salt and pepper.
Line a baking tray with tin foil, enough to cover the base of the tray and to encase the ingredients (you might need to join two sheets of tin foil together with a tight fold).
Tip the beetroot, chickpeas, etc. into the middle of the lined baking tray, spread them out evenly, and encase in the tin foil.
Roast for 45 minutes.
After 45 minutes check on the beetroot and give the ingredients a shuffle, as those on the edges will have roasted more quickly. Reseal the tin foil and return the tray to the oven.
Roast for a further 15 minutes.
Allow the roasted beetroot to cool slightly before transferring to a food processor.
Add the tahini (if using), the lemon juice, and the olive oil. Start to blend the ingredients and then with the motor running, slowly pour the kvass down the shoot until the hummus reaches an ideal texture and consistency.
Taste the hummus and adjust the seasoning if needs be. This is tastiest enjoyed at room temperature rather than cold from the fridge, with all your favourite crudité, crackers and breads.