Beetroot Hummus

Sade humus tarifini deneyenler için, yepyeni bir meze tarifi deneme zamanıdır. Pancarlı humus tarifi, sofralarınızda rengiyle adeta ilgi odağı olacaktır.

Pratik yapılışı ve minik bir püf noktası ile severek hazırlayacağınız ve sunacağınız pancarlı humus tarifi, doyuruculuk açısından da oldukça iyidir. Hadi hemen pancarlı humus tarifimizin önce malzemelerinden sonra yapılış aşamalarından bahsedelim.

Malzemeler:
2 su bardağı kadar nohut
1 tane büyük boy pancar
1-2 diş sarımsak
2 yemek kaşığı kadar tahin
1 tane limon
Su
Tuz
Karabiber
Zeytinyağı
Üzeri İçin;
Çörek otu
4-5 dal kadar maydanoz

Sevilen Mezenin Yeni Tadı: Pancarlı Humus Tarifinin Yapılışı:

If you have made plain hummus, this is the next step. Beetroot turns it a deep magenta that makes it the centerpiece of a meze table, and it adds an earthy sweetness that works well against the tahini.

Serves 6
Soaking time: overnight

Ingredients

1 cup dried chickpeas, soaked overnight
1 large beetroot
1–2 cloves garlic
1/4 cup tahini
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Ice water, as needed

To finish

Nigella seeds
4–5 sprigs parsley
Olive oil

Method

Soak the chickpeas overnight in plenty of cold water.

Drain, rinse, and cook in fresh water until completely soft — 1 to 1 1/2 hours. They should crush with no resistance at all. Slightly firm chickpeas give you grainy hummus, and no amount of processing fixes it.

A pinch of baking soda in the cooking water helps them break down and makes the skins slip off.

Reserve some of the cooking liquid before draining.

Cook the beetroot whole and unpeeled for 20 to 25 minutes, until tender. Leaving the skin on keeps the color in the beet instead of in the water.

Drop the cooked beetroot into iced water for a minute or two. This stops the cooking and keeps the color bright rather than letting it dull. Then peel and chop.

Put the chickpeas and beetroot in a food processor and blend until smooth.

Add the garlic and blend again.

Add the tahini, lemon juice, olive oil, salt and pepper and process until completely smooth.

Now add ice water a tablespoon at a time, with the motor running, until the texture is right. Ice water rather than warm — cold water makes tahini-based dips lighter and paler, and it is the difference between hummus that sits heavy and hummus that whips up smooth.

Keep going longer than feels necessary. Restaurant hummus is processed for several minutes, not thirty seconds, and that is most of why it is smoother than homemade.

The consistency should be thick enough to hold a spoon mark but smooth throughout. How much liquid you need depends on the size of the beetroot.

Taste and adjust — more lemon, more salt, more tahini.

Spread on a plate, make a well in the surface with the back of a spoon, and pour olive oil into it.

Scatter with nigella seeds and chopped parsley.

Chef’s notes

For the smoothest result, peel the chickpeas. Rub them between your palms after cooking and the skins come away — tedious, but it is what separates good hummus from excellent hummus.

Better after a few hours in the refrigerator. Take it out 20 minutes before serving; fridge-cold hummus tastes of nothing.