The HummusVariations: Beetroot and Walnut Hummus

02 November 2023

Hummus is one of those dips that we come back to time after time here on KCC. Beyond the classic basic dip of chickpeas, tahini, garlic, lemon juice and olive oil, the possibilities are endless. Our latest version is inspired by a recent trip to Myrtos, Crete where we tasted a beetroot-driven hummus at the excellent O Platanos restaurant.

In the past, we’ve made a turmeric-infused hummus and one from red beans, now here’s our latest variation. Beetroot is one of our favourite root vegetables, and it’s really good for you to boot. Taking some tips from Georgia, where a similar dip called pkhali is a regular feature on the dinner table, we’ve added some walnuts to give this hummus an extra protein boost.

Ingredients

125 g baked beetroot – grated
125 g crushed chickpeas
50 g tahini – mixed with up to 50 ml of hot water
25 g toasted walnuts
One garlic clove
100 ml aquafaba (chickpea water)
a few dashes of olive oil
Two teaspoons of sumac
pinches of ground cumin and coriander

Method

Grate the beetroot and then put in a large bowl and crush with a fork (you can also put it in the blender, if you have one). Add the mashed up chickpeas and stir well. Combine the tahini with hot water until you have a creamy paste and then add to the mix.
Add the crushed, toasted walnuts, finely chopped garlic and sumac (this replaces lemon juice to give the hummus a citrusy kick without the acid) and stir together. Add some aquafaba and some splashes of olive oil and blend until the dip achieves your favoured consistency. Season with cumin and coriander and serve with warm pita bread.

Lockdown Lunch: Red-hot Hummus

16 April 2020

We’re now nearing the end of the third week of Almaty’s lockdown. Life has settled into a pattern of venturing out as little as possible and relying more on what we have stored away. After a delve in the cupboards, we came up with one of the stalwarts of the staple food world – a pack of dried beans.

SAMSUNG CSC — KCC’s Red-hot, red bean hummus

After soaking in cold water overnight, these red beans can be used in endless ways – from soups, stews and curries to burgers, salads and dips. We’ve gone for a easy-to-make red bean hummus; you’ll just need to add tahini, lemon juice, olive oil and some spices. Serve with flat bread and salad for a tasty lunch.

Toasted sesame seeds

Add olive oil, and you have tahini

Don’t worry if you haven’t got any tahini on hand, you can make your own by toasting some sesame seeds and mixing them with olive oil – here’s a link to last year’s post on DIY tahini.

Ingredients (makes around 300 g)

250 g cooked red beans (reserve 50 ml of the cooking water)
Two tablespoons tahini
25 ml olive oil
One lemon
One garlic clove
One teaspoon cumin seeds
One teaspoon sumac
Two teaspoons red chilli flakes
A few sprigs of coriander

Method

Mash the beans with a potato masher or a fork and add the tahini. Mix well then add olive oil and lemon juice and blend until you get a smooth consistency. If the hummus is too thick, use some of the cooking water, Add the minced garlic and spices and mix a bit more with the fork. Garnish with a few beans, a drizzle of oil, a sprinkling of chilli flakes and a sprig of coriander.

Hummus to the Power of Turmeric

30th May 2019

Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.

20190524_172344(0) — Turmeric-infused hummus all ready to go with carrot and cucumber slices

There are a lot of claims around the eastern end of the Mediterranean Sea as to where hummus originated, but ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.

Toasted sesame seeds

Add olive oil, and you have tahini

You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.

Ingredients (makes around 300 g)

250 g cooked chickpeas
1 garlic clove
2 teaspoons tahini
1 tablespoon olive oil
Juice of a lemon
25 ml chickpea water
1 teaspoon turmeric
0.5 teaspoon cumin or caraway seeds
1 teaspoon paprika or chilli powder

Method

Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.