2 Hummus Recipes – Roasted Red Pepper and Beetroot

Hi everyone,

As many of you may know, I consider hummus one of the greatest dishes on this earth.  A few weeks ago I visited this Mediterranean place at Haji Lane and was served some really bland tasting hummus =( Needless to say, I left feeling VERY disappointed and had a big gaping unsatisfied craving!

So Me+Unsatisfied cravings do not go well together. I made up for the craving by making home made hummus for 3 weeks straight! Haha i think I can safely say that my cravings are officially SATISFIED.

Anyway, I love making different variations of Hummus. These 2 weeks, my fav variations were the Roasted Red Pepper Hummus and Roasted Beetroot Hummus. SO YUM!! I’ve been basically pairing them with all my dishes – as a dip, a spread and a dressing for my salads!

You can check out my recipes for the Classic Hummus, Raw Vegan Hummus and Sweet Potato Hummus as well.

ROASTED RED PEPPER HUMMUS
red pepper hummus

WHAT YOU’LL NEED

1 large Red Bell Pepper
1 Can Chickpeas (try to buy those that are soaked in water)
2 TBS Tahini
2 cloves Garlic
2 TBS Lemon Juice
2 TBS Water
1/4 TSP Salt
Olive Oil

HERE’S HOWred pepper hummus
1) Preheat the oven to 180 degrees. Remove the stalk and seeds and slice the Red pepper in to stripes. Drizzle generously with olive oil and place in the oven for at least 40 – 50 min. Only remove it once the edges are starting to brown or blacken.

2) In a food processor, add all ingredients and process away.
> I don’t add much salt but taste as you process your hummus and add more till you find the taste that suits you best.
> I also like my hummus really thick. If you want a smoother consistency, add bit more lemon juice or liquid.

ROASTED BEET ROOT HUMMUS

beetroot hummus

WHAT YOU’LL NEED

1 medium Beetroot (mine was slightly more than 300g)
1 Can Chickpeas (try to buy those that are soaked in water)
3 TBS Tahini
1 large clove Garlic
3 TBS Lemon Juice
1 TBS Water
1/4 TSP Salt
1/2 TSP Cumin seeds
Olive Oil

HERE’S HOW

beetroot hummus 2
1) Preheat the oven to 180 degrees. Remove the skin and slice the beetroom into even pieces (not too thin or they may become chips!). Drizzle generously with olive oil and place in the oven for at least 35-45 min. Only remove it the pieces start to soften and caramelize.

2) In a food processor, add all ingredients and process away.
> I don’t add much salt but taste as you process your hummus and add more till you find the taste that suits you best. I acutally added abit more cumin afterwards because i simply love the taste. Feel free to add more if you wish.
> This hummus is thicker than the roasted Red Pepper one. Similarly, add more lemon juice or water if you don’t want it so thick.

Enjoy!!

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2 thoughts on “2 Hummus Recipes – Roasted Red Pepper and Beetroot

  1. My family loves hummus, too! I have made many different variations over the years, but never one with beets. I must try making that very soon. Looks beautiful on crackers with sliced avocado – yum!

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