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Instant Pot® beetroot houmous recipe

Instant Pot® beetroot houmous recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This colourful beetroot hummus is a beautiful twist on this classic and very easy to make with dried chickpeas and fresh beetroot when you use the Instant Pot®.

1 person made this

IngredientsServes: 10

  • 700ml vegetable stock
  • 200g dried chickpeas
  • 2 medium beetroot, peeled and cut into large pieces
  • 80ml lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

MethodPrep:10min ›Cook:45min ›Extra time:5min resting › Ready in:1hr

  1. Combine vegetable stock, chickpeas and beetroot in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  3. Strain chickpeas and beetroot, saving a ladle of the liquid. Place chickeas and beetroot in the bowl of a food processor; add lemon juice, tahini, olive oil and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved liquid, cumin and salt; blend for 1 minute more.

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  • 4 medium raw beetroot (350g)
  • 350g coarse sea salt, for baking
  • zest of 1 lemon, plus a squeeze of juice
  • 2 large egg whites
  • 1 x 400g tin chickpeas, rinsed and drained
  • 3 tbsp tahini, stirred
  • 1 garlic clove
  • 2 sprigs thyme, leaves picked, plus extra to serve
  • 100ml olive oil

For the flatbreads

  • 250g strong white bread flour, plus extra for dusting
  • 250g wholegrain spelt flour
  • 1 x 7g sachet instant yeast
  • 1½ tsp flaked sea salt, crushed a little between your fingers
  • 50g melted ghee, cooled, or vegetable oil
  • 4 tbsp ghee (melted) or oil, for cooking and serving

How to make the Smooth creamy hummus at home?

We love a good hummus at home any time. It is one of the healthier dips , so I always encouraged my daughter to indulge in them. She can get really excited with a bowl of hummus and pita bread.

Until I mastered my recipe for this easiest hummus, my family would pick a tub of hummus every week from the super market. But not any more. We make this delicious houmous at home a couple of times a month. Best Bet – It is made with real simple and healthy ingredients.

To make this simple delicious levantine dip, it all starts with the freshest of the ingredients. Using Good quality ingredients is the key to the best tasty hummus as they can make or break the texture and flavours of dip.

I love to cook Chickpeas in Instant Pot. Start with dried beans or soaked beans – they both taste wonderful. I have got you covered with all the FAQ’s to Instant Pot Chickpeas here.

Should I skin the cooked Chickpeas for a creamier hummus? This is absolutely not required. Process the chickpeas and rest of the ingredients in a high speed blender and you will never skin the chickpeas ever,


Method

Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.

Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.

Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze.


Hummus in the Blender

Always travel with hummus. That’s my advice to new vegans and to anyone trying to eat healthy on the road.

Having hummus in a small cooler saved us last month when my family went to New Orleans for Mardi Gras. With the streets and streetcars closed for parades, we were limited to restaurants we could walk to, and because it was Mardi Gras, all of the vegan-friendly ones that were close enough were closed.

So we ate hummus–hummus on carrots, hummus on crackers, hummus on bread. The best meal we had was hummus on a Subway Veggie sandwich after dry bread and crackers, a sandwich with all those veggies tasted like something from a 4-star restaurant, I kid you not.

The night before my family goes on any trip, you’ll find me in the kitchen making this hummus, which takes about 5 minutes in a high-powered blender. Up until a few years ago, I always used my food processor to make it, but once I tried the silky smooth hummus that a Vitamix produces, I’ve never gone back to the processor.

The recipe is basically the same the blender version just uses more liquid to get the blades moving, but somehow it comes out as thick as the food processor version. And the best part: if you want, you can use whole sesame seeds instead of tahini. The blender grinds them as it makes the hummus.

If you don’t have a high-speed blender, you can make my basic hummus in a food processor. Start by chopping the garlic first, and use only 1/4 cup of liquid. Bryanna Clark Grogan says that you can get silky smooth hummus from a food processor if you start with warm chickpeas, so if you cook your own beans, I recommend that.

I like to make a a mildly-seasoned hummus for general use (and my daughter’s taste), and then scoop out half of it, add additional seasonings to the Vitamix, and blend. Since the seasonings I like to add are usually spicy, I garnish the “doctored” hummus with slices of jalapeno to let my family know which container holds the fiery hummus. The amounts of seasoning in the recipe below are conservative, so feel free to add more to taste.


100 delicious plant-based recipe ideas

With over a million people now signed up to Veganuary (where you commit to eating an entirely plant-based diet for the month of January), and some deciding to stay plant-based for the longer term, it’s a way of eating that is going to be increasingly common, and important, as we move into the future.

From a nutritional perspective, it is important to learn about some key nutrients that we need to be conscious of in a plant-based diet, to avoid inadvertently developing nutrient deficiencies. I have written about this comprehensively in this article, and also discussed some of the wider pros and cons in this article Thinking about: Eating a plant-based diet. I’d also highly recommend taking a look at this article from the NHS on creating a healthy vegan diet. Finally, if you’re interested in developing your nutrition and practical cooking knowledge more generally, take a look at my online course, The Joy of Healthy Eating. I dedicate a whole lesson in this to finding plant-based balance.

As always, alongside the nutrition, I am also greatly interested in taste, joy and flavour in food. So I have put together this list of dozens of plant-based meal and recipe ideas. Some may need little adaptations (such as switching honey for maple syrup, natural yoghurt for coconut or soy yoghurt, dairy milk for your choice of plant m*lk alternatives, chicken stock for vegetable stock, using a chia / flax egg rather than a hen’s egg or omitting a garnishing ingredient – such as feta or parmesan), but with a little common sense I think most of them are easily tweaked. There is lots of advice on The Vegan Society website to help with this.


Recipe Summary

  • 1 small clove garlic
  • Coarse salt and freshly ground pepper
  • 2 15-ounce cans chickpeas, rinsed and drained, 1/3 cup liquid reserved
  • 2 tablespoons lemon juice (from two lemons)
  • 1/4 teaspoon ground cumin
  • Pinch of freshly grated nutmeg
  • 1/4 cup Greek yogurt
  • 3 to 4 tablespoons extra-virgin olive oil
  • Crudites and pita chips, for serving

Sprinkle garlic clove with 1/4 teaspoon salt and mash with the back of a knife to form a paste. Add to food processor along with chickpeas and their reserved liquid, lemon juice, cumin, nutmeg and yogurt. Stream in olive oil, adding enough to reach a smooth consistency. Season with salt and pepper.

Transfer to a bowl and serve with crudites, such as carrots, radish, and endive, and pita chips. Hummus will keep in an airtight container for up to 1 week.


Chocolate Buckwheat Pound Cake

I love pound cakes, or quatre-quarts* in French. As a child, I went through a phase of eating Breton pound cake for breakfast day in, day out. I’m talking about supermarket pound cake, baked in long yellow logs and wrapped in soft paper. I liked it on the stale side, so I sliced it in advance, and let it age three to four days. I was an affineur of pound cake if you will.

I only recently discovered the beauty of homemade pound cake, and it has become one of my could-make-it-blindfolded cakes, in rotation with my French yogurt cake.

You know how pound cakes work, right ? You weigh the eggs, and add the same weight in sugar, melted butter, and flour. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. The French ratio allows for more flexibility.

Of course, it doesn’t tell you if you’re supposed to weigh the eggs with or without the shell, and how much baking powder to add. In truth, you can just relax about both. We’re not building a rocket ship we’re baking a cake. Weigh the eggs with or without, add one or two teaspoons of baking powder, it will be fine. Channel your inner French grandma and do what feels right.

And it is a recipe that lends itself to variations with remarkable grace my favorite kind of recipe for sure. Today I will share one of my favorite riffs: the buckwheat and chocolat pound cake.


How to make chocolate hummus

When I was on a retreat a few years ago, I was served a storebought version of this chocolate hummus, and I was so intrigued I had to try a recipe for myself! Using hummus as a lightly sweet dip with fruit and pretzels was so delicious that I could barely stop eating it! Over the years, we’ve heard from many of you who have loved this recipe at the same intensity as we do! It goes over very well with kiddos. And, it fits almost every diet (vegetarian, vegan, and gluten-free), so it’s pretty party friendly.

To make this chocolate hummus recipe, as with any hummus, you’ll need a food processor. (If you don’t have one, here’s a food processor we recommend.) Then simply blend together chickpeas with tahini, maple syrup, cocoa powder and vanilla! They come together into a beautifully creamy dip. We’ve also called for using a bit of the chickpea can liquid, called aquafaba. You can also use water, but using the aquafaba makes for an even creamier chocolate hummus.

What is tahini? If you’re not familiar with tahini, it’s a typical hummus ingredient. Tahini is a paste made of sesame seeds, typically used in Middle Eastern or Mediterranean dishes. It’s purely sesame seeds and salt! If you have tahini left over from making this homemade hummus recipe, try our 13 Delicious & Healthy Tahini Recipes. A fun alternative to the tahini could be peanut butter, for a chocolate peanut butter hummus variation!


No-Tahini Hummus

Traditional Middle Eastern hummus, a creamy and garlicky garbanzo-based spread, is always made with tahini, a paste resulting from grinding sesame seeds. The paste has a wonderful nutty flavor but also a touch of bitterness that is not very attractive to some. Because sesame is also a common allergen that many have to avoid, why not make a delicious hummus without it? Equally luscious and filling, our no-tahini hummus has the best of the flavors of typical hummus and a rich texture, but is allergy-friendly, easy to make, and way less caloric. Most recipes use 4 tablespoons of tahini per can of garbanzo beans, which results in 356 added calories in the recipe .

Our recipe for no-tahini hummus uses only olive oil and very few ingredients, so the quality of the oil is very important. Use organic beans in water and fresh lemon juice for the best flavor.

Hummus is the Arabic term for chickpea and the dish is a common staple on tables across the Middle East. Chickpeas, as they are commonly known in the United States, provide hummus with great nutritional value. In our recipe, you get 16 grams of protein from one can of chickpeas. Great as a dip with pita bread, tortilla chips, salty crackers, or raw vegetables, hummus is a very versatile ingredient as it can also be used on sandwiches, wraps, falafel, or vegan burgers.


Watch the video: Instant Pot Aura Pro - Beet Hummus (August 2022).