Pink Beetroot Hummus with Pistachio Paste

This smooth and pink Beetroot Hummus is made with freshly rehydrated chickpeas, beetroot, lime, and pistachio cream, which gives it an extra nutty and fragrant touch.

This vibrant Pink Beetroot Hummus offers a healthy and delicious twist by replacing traditional tahini with unsweetened pistachio cream. Made from freshly rehydrated chickpeas, this nutty dip will elevate any event with its unique flavour. Served with crunchy air-fried chickpeas for a fun contrasting texture!

Rehydrating Chickpeas

To make a fantastic hummus, you need to use freshly rehydrated chickpeas. This way, you’ll get all the nutty notes from the chickpeas. To prepare them, soak them overnight in a lot of tempered water and 1/2 teaspoon of sodium bicarbonate, aka baking soda. This last ingredient helps them get tender, but once soaked, it is better to wash the chickpeas properly to eliminate the baking soda taste.

Tricks For A Smooth Texture

Hummus making is simple, but you need to know a few tricks to nail it perfectly.

• Incorporating olive oil during blending can introduce a bitter taste due to the polyphenols present in olive oil, so keep the oil drizzled on top only. Use a good quality extra-virgin olive oil; this is key to a good hummus!
• Use freshly rehydrated and slow-cooked chickpeas to get this nutty and irresistible flavour; canned chickpeas will not have the same nutty notes. Of course, you can use canned chickpeas for faster results; the texture will be the same.
• If the hummus is too thick, use cold water or an ice cube to loosen it. The cold temperature aids in emulsifying the ingredients, resulting in a smoother and creamier texture.
• Don’t fear overcooking the chickpeas. Make sure they are soft before making them into a puree. For freshly rehydrated chickpeas, simmer for at least 2 hours; for canned or pre-cooked ones, simmer for at least 10 minutes.
• Discarding the cooked chickpea skin also helps the hummus’s consistency. Rub the cooked chickpeas in a clean towel to easily remove the skin.
• Process the hummus for several minutes to achieve a velvety consistency. Patience during blending ensures a smoother result.

Pistachio Paste

This is my secret to impress and make a luxurious beetroot hummus. I share this with you, but it should stay between us! You can also use cashew butter or almond butter instead of sesame paste (tahini). I’m a pistachio lover; plus, both ingredients, beetroot and pistachios, are a match made in heaven. You can buy this pistachio paste online or in specialized shops. Otherwise, blending a bunch of unsalted pistachios in the food processor with a bit of water is possible until smooth (check this article).

Serve With

You can dip any bread, pita, breadsticks, or veggies in this beetroot hummus! As for the toppings, I’ve made crunchy air-fried chickpeas, which are super easy to make in 8 minutes at 200°C. Voila! You get another fun texture for your hummus! Don’t forget the drizzle of good quality extra-virgin olive oil and a sprinkle of salt to finish your hummus.

Variations

As previously mentioned, you can swap the pistachio paste for cashew or almond butter or go back to the regular tahini. It’s all about preference. The toppings could also be some crushed pistachios, which would bring in this lovely contrasting crunch, or a crumble of feta cheese to get in an extra salty touch!

Storage

You can keep the hummus covered in an air-tight plastic in the refrigerator for up to 3 to 4 days. You can also freeze it for up to 4 months. However, it will lose some flavour.

Other Dip Recipes

• Sweet Potato Fries with Wasabi & Pea Dip
• Whipped Ricotta Dip with Sun-Dried Tomato (Little Nomads Recipes)
• Cold Artichoke Dip (Little Nomads Recipes)