Beetroot Hummus is a healthy spin on the original hummus recipe. It is vibrant, has an enviable texture, and tastes delectable.
Estimated reading time: 5 minutes
- About Hummus
- Ingredients You’ll Need
- How To Make Beet Hummus
- Secret Of Creamiest Hummus
- Serving Suggestion
- Beetroot Hummus Recipe
About Hummus
Hummus is a Mediterranean dip, made with chickpeas and tahini (sesame seeds) paste. Over the years, this humble dip gained a cult following due to its super creamy texture, healthy profile, and nutty taste.
Beetroot Hummus Recipe is all about experimenting and adapting. It is a whole30, vegan and gluten-free dip .
A few of my favourite Hummus flavours are – avocado hummus , beet hummus, red pepper hummus. And of course, the classic hummus .
Ingredients You’ll Need
- Canned or cooked white chickpeas (chana) for the base of the hummus
- Beetroot : You can steam them, roast them in an oven or buy pre-cooked ones. Use cooked beets to make salad or stir fry .
- Extra Virgin Olive Oil to blend the hummus
- Salt to taste
- Garlic Cloves
- Lemon Juice
Cook Beetroot For Hummus
Clean, wash and remove the skin , and the stem of the fresh beetroot. Cut into quarters or big chunks.
Steaming Beetroot – is the healthiest option and it only takes 15 minutes.
- Fill the bottom of the steamer with water and bring it to a rapid boil.
- Place beetroot pieces in the upper deck, cover, and steam for 15 minutes.
- After 10 minutes poke them with a knife or fork to check for doneness.
Roasting Beetroot gives a more nutty flavour to the hummus.
- Preheat the oven to 200 degrees Celcius.
- Toss chopped beetroot with olive oil and salt.
- Arrange in a baking sheet or tray.
- Roast for 30 – 40 minutes or till beetroot is soft and cooked.
- Bring out the tray, and allow them to cool completely.
- You can roast the beetroot in a stovetop grill pan as well.
Chickpeas For Hummus
You can use canned or pre-cooked chickpeas for making the hummus.
I prefer boiling my chickpeas from scratch at home in an instant pot . You can follow this instant pot chickpeas guide to know more.
- Rinse and soak chickpeas in water for 5 – 6 hours or overnight.
- Drain all the soaked water. Transfer the chickpeas to the inner pot of the Instant Pot.
- Add enough water to immerse the chickpeas. Like, if you have 1 Cup of chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
- Transfer the cooked chickpeas to a metal colander. Allow them to cook completely. Reserve the boiled chickpea water. We will need it for hummus.
How To Make Beet Hummus
It is very simple. Add all the ingredients to a food processor. Simply blend to a smooth and creamy consistency.
Use reserved boiled chickpea water to get the creamiest hummus ever.
Secret Of Creamiest Hummus
Pressure cooker or instant pot chickpeas are the best to make beet hummus. Remove the skin of the boiled chickpeas before blending and you will end up with the best hummus ever.
Second, the secret formula to making the smooth hummus is to use boiled chickpea water to blend the ingredients .
Follow my secret tips to make the creamiest hummus to the tee and THANK ME in the comment section of this recipe.
Serving Suggestion
Roasted beetroot hummus can be served chilled or at room temperature.
Store it in the fridge for 2 – 3 days . Or freeze it for up to a month and thaw it before use.
- Flatbreads like pita or any other artisan bread go well with this dip.
- Healthy Crackers made of quinoa, tortilla chips, lavash, or pita chips are good options too
- You can also cut celery, carrots, and cucumbers into long sticks and serve them with this dip. Like my Mediterranean party platter
- This beet hummus can be used as a sandwich bread instead of butter – add some more veggies or falafel and you have a healthy lunchbox meal.
More Dip Recipes
- Roasted Red Pepper Dip
- Greek Cucumber Sauce
- Roasted Eggplant Dip
- Spicy Peanut Sauce
- Schezwan Sauce
- Creamy Corn Dip
- Spicy Mango Dip
- Tomato Salsa
Ingredients
- ▢ 1 Cup canned or pre-cooked chickpeas
- ▢ 1 (200 gram) beetroot
- ▢ 4 garlic cloves
- ▢ Salt to taste
- ▢ ¼ Cup extra virgin olive oil
- ▢ Juice of a half lemon
Ingredients For Garnish:
- ▢ 1 teaspoon za’tar spice mix (optional)
- ▢ 1 teaspoon chopped parsley
- ▢ 1 tablespoon chopped walnuts
- ▢ 1 tablespoon feta cheese (optional)
Instructions
Prep Work For Hummus:
- If you are not using canned chickpeas, then wash, and soak dry chickpeas for 5 – 6 hours.
- Next, boil chickpeas. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP. Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
- Transfer the cooked chickpeas in a metal colander. Discard the skin of the boiled chickpeas. Allow them to cook completely. Reserve 1 Cup boiled chickpea water . We will need it later for blending hummus.
- To steam beetroot, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 1 5 minutes. After 10 minutes poke them with a knife or fork to check for doneness. Allow to cool down completely.
How To Make Hummus:
- Add all the ingredients in a food processor except 1 Cup reserved boiled chickpea water.
- Blend the ingredients to a smooth consistency using the reserved boiled chickpea water. Add it in small batches to get the desired creaminess and consistency of the hummus.
How To Serve Hummus:
- Transfer the hummus to a bowl. Garnish it with chopped walnut, parsley, feta cheese, and za’tar spice mix. Keep in the fridge to chill.
- Serve beetroot hummus cold or at room temperature with pita bread, crips, or falafel.
Recipe Notes:
- You can use canned chickpeas to make the hummus.
- Beetroot can be roasted or steamed for making hummus.
- You can make beet hummus a day or 2 – 3 hours before serving. Store it in the fridge until serving time.
- Make sure all the ingredients are at room temperature and not hot while making the hummus.
Nutrition
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Beetroot Hummus Recipe
Equipment
- Food Processor
- Steamer
Ingredients
- 1 Cup canned or pre-cooked chickpeas
- 1 (200 gram) beetroot
- 4 garlic cloves
- Salt to taste
- ¼ Cup extra virgin olive oil
- Juice of a half lemon
Ingredients For Garnish:
- 1 teaspoon za’tar spice mix (optional)
- 1 teaspoon chopped parsley
- 1 tablespoon chopped walnuts
- 1 tablespoon feta cheese (optional)
Instructions
Prep Work For Hummus:
- If you are not using canned chickpeas, then wash, and soak dry chickpeas for 5 - 6 hours.
- Next, boil chickpeas. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP. Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
- Transfer the cooked chickpeas in a metal colander. Discard the skin of the boiled chickpeas. Allow them to cook completely. Reserve 1 Cup boiled chickpea water . We will need it later for blending hummus.
- To steam beetroot, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 1 5 minutes. After 10 minutes poke them with a knife or fork to check for doneness. Allow to cool down completely.
How To Make Hummus:
- Add all the ingredients in a food processor except 1 Cup reserved boiled chickpea water.
- Blend the ingredients to a smooth consistency using the reserved boiled chickpea water. Add it in small batches to get the desired creaminess and consistency of the hummus.
How To Serve Hummus:
- Transfer the hummus to a bowl. Garnish it with chopped walnut, parsley, feta cheese, and za’tar spice mix. Keep in the fridge to chill.
- Serve beetroot hummus cold or at room temperature with pita bread, crips, or falafel.
Notes
- You can use canned chickpeas to make the hummus.
- Beetroot can be roasted or steamed for making hummus.
- You can make beet hummus a day or 2 - 3 hours before serving. Store it in the fridge until serving time.
- Make sure all the ingredients are at room temperature and not hot while making the hummus.
Nutrition
This is the best restaurant-style paneer tikka recipe with a secret to the perfect marinade. Be sure to watch the video!
Estimated reading time: 3 minutes
- About Paneer Tikka
- Watch Paneer Tikka Video
- Serving Suggestion
- Leftover Usage
- Achari Paneer Tikka Recipe
About Paneer Tikka
Paneer Tikka is a popular Indian-style skewer made with marinated cottage cheese (paneer), bell pepper, tomato, and onion. It is a vegetarian, gluten-free, and meal-prep-friendly Indian snack.
‘Tikka’ is a Persian word meaning ‘bits’ and ‘pieces’. Hence, the bite-size grilled pieces of chicken, meat, cauliflower , broccoli , or paneer are called tikka.
Why You’ll Love Homemade Paneer Tikka
- easy to cook
- BIG on flavour
- best finger food
- meal-prep friendly
- vegetarian & gluten-free
- perfect for BBQ and potluck
Do you need more reasons to bookmark this paneer tikka recipe?
The Marinade for Tikka
The secret tip of my delicious achari paneer tikka recipe is the marinade.
The Indian pickles in Hindi are called ‘ achaar ‘. And the spice mix used in making the pickles is known as achaar masala . The word ‘achaari’ describes any dish with the taste, flavour, or aroma of a pickling spice mix.
I use a mix of – curd , ginger-garlic paste , salt, spices, mustard oil, fenugreek leaves, and the homemade pickle (achaar) masala to make a marinade for the tikka.
If you do not have pickle masala in hand, follow my video to make flavoursome achari paneer tikka.
Skip pickle masala, and you have a basic, versatile marinade to which you can add – coriander paste to make Hariyali Paneer Tikka, saffron to make Zafrani Paneer Tikka, or cashew cream to make malai broccoli tikka . The possibilities are endless.
You can use homemade masala paneer also instead of plain one for an additional layer of flavour.
Watch Paneer Tikka Video
Serving Suggestion
Paneer Tikka is best enjoyed with a flavoursome green chutney , salsa , a cooling garlic yogurt sauce , or tzatziki , and a drizzle of lemon juice.
It is usually served on skewers as finger food or a BBQ snack. Hence, you can serve it with a pasta salad or a big green leafy fattoush salad with Indian baked bread like naan on the side.
Leftover Usage
Store the leftover grilled paneer tikka in airtight containers in the refrigerator. Use them for stuffing sandwiches, tacos, moong or besan chilla and wraps.
I use leftover marinated paneer and vegetables to make lip-smacking, flavoursome, Biryani-style – paneer tikka pulao . It is probably the best use of marinated paneer and veggies.
More Paneer Recipes
- Paneer Curry
- Paneer Jalfrezi
- Paneer Cutlet
- Paneer Kofta Gravy
- Paneer Butter Masala
- Dhaba Style Matar Paneer
get more paneer recipes
Ingredients
- ▢ 1 Cup paneer cubes, cottage cheese
- ▢ 1 Cup capsicum, cut into cubes
- ▢ 1 Cup tomato, discard pulp
- ▢ 1 Cup onion, cut into cubes
Ingredients For Marinade
- ▢ ¼ Cup mustard oil
- ▢ 1 teaspoon kalonji (nigella seeds)
- ▢ ¼ teaspoon fenugreek seeds (methi dana)
- ▢ ¼ teaspoon carom seeds (ajwain)
- ▢ 1 Cup thick or hung curd (yogurt) ( Get Recipe )
- ▢ 2 tablespoon roasted gram flour (besan)
- ▢ 1 tablespoon coriander powder
- ▢ 1 tablespoon roasted cumin powder
- ▢ 1 tablespoon ginger – garlic paste ( Get Recipe )
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ 1 tablespoon Kashmiri red chili powder
- ▢ 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- ▢ 1 teaspoon pickle spice mix, (optional) ( see recipe )
Ingredinets For Smoked Flavor:
- ▢ 2 – 3 hot coal pieces
- ▢ 1 tablespoon ghee or butter, hot
Instructions
Prep Work For Paneer Tikka
- Cut the paneer and the vegetables. keep them aside in a bowl.
- In a frying pan or tadka pan, smoke mustard oil over the gas flame. Add nigella seeds, fenugreek seeds, and carom seeds. Turn off the heat immediately. Swirl and allow the oil to cool down. Set aside.
Prepare Marinade:
- Combine thick curd, gram flour, spices, salt in a bowl and whisk to form a smooth, lump free mixture.
- Now add the cooled down, smoked mustard oil. Whisk the marinade nicely once again to combine all the ingredients. Taste and adjust the seasoning.
- Add the paneer cubes and vegetables to the marinade. Mix to coat each piece with the marinade. You can marinade the tikka overnight or at least for 1 – 2 hours. While marinating keep tikka in the refrigerator.
Adding Smoked Flavor:
- In the bowl of marinated tikka, place a small stainless steel bowl in the center. Add hot live pieces of coal to the small bowl. Immediately drizzle hot ghee or butter over the coal pieces to create smoke. Cover the big bowl with a lid. Let the smoke engulf the entore bowl of marinated paneer tikka for 5 – 6 minutes. Watch the recipe video for this step.
Grilling Paneer Tikka
- Skew the marinated paneer and vegetables in metal or bamboo skewers.
- Now you can cook the tikka on a bbq grill, direct flame, oven, or over the gas stove on a grill pan. Either ways it does not take more than 15 – 20 minutes to get ready.
- Drizzle lemon juice on tikka before serving.
- Serve Achari Paneer Tikka with green chutney .
Recipe Notes:
- Plain Greek yogurt is perfect for making the marinade.
- Do not use non-roasted gram flour for the marinade. If readymade roasted gram flour is not available, dry roast regular gram flour for 1 minute in a frying pan.
- To get the bright red color use only Kashmiri Red Chili Powder.
- Gently crush the Kasuri methi between your palms to help release its flavour and aroma.
- Do not add hot mustard oil to the marinade. Allow it to cool down before adding to the marinade.
- Adding pickle spice mix is optional in this paneer tikka recipe. If you do not have pickle masala, add a teaspoon of mango pickle, mix vegetable pickle, or red chilli pickle. Make sure to chop the pickle nicely.
- While grilling, once the paneer and the vegetables turn a little brown from the edges they are ready to serve.
- The longer paneer (cottage cheese) and vegetables sit in the marinade, the more flavoursome and juicy they will taste. I usually prefer overnight or at least 1 – 2 hours to rest the marinated cottage cheese and vegetables.
- To make vegan tikka, use tofu cubes or cauliflower florets instead of paneer (cottage cheese). For a vegan marinade for the tikka, skip curd and replace it with vegan yogurt or coconut cream.
Nutrition
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