This beet hummus with spiced chickpeas is an easy side dish for parties and get-togethers. It’s creamy, easy to make, and works well for a light lunch, snack, or dip.
The smooth hummus goes really well with the crispy, spiced chickpeas. Top it with pomegranate seeds, fresh coriander, and sesame seeds before serving. If the chickpeas are already soaked and boiled, you can make this in less than 30 minutes.
How to Make Beet Hummus with Spiced Chickpeas
INGREDIENTS:
Ingredients for Beet Hummus
- 1 cup chickpeas, soaked overnight and boiled
- ½ beetroot, boiled
- 1 tbsp sesame seeds, roasted
- 2 garlic cloves
- 1½ tbsp olive oil
- Juice of ½ lemon
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp black pepper
- Salt, to taste
- Water, as needed
Ingredients for Spiced Chickpeas
- 1 cup chickpeas, soaked overnight and boiled
- 1 tsp olive oil
- ½ tsp Cajun seasoning
- ½ tsp cumin powder
- ½ tsp paprika
- ¼ tsp black pepper
- Salt, to taste
Step-by-Step Instructions
1. Make the hummus: Add the chickpeas, boiled beetroot, roasted sesame seeds, garlic, cumin powder, coriander powder, black pepper, lemon juice, olive oil, and salt to a blender. Add ¼ cup water and blend until smooth. Add a little more water if the hummus is too thick.
2. Preheat the air fryer to 360°F (180°C).
3. Season the chickpeas: Place the boiled chickpeas in the air fryer basket. Add olive oil, Cajun seasoning, cumin powder, paprika, black pepper, and salt. Toss everything until the chickpeas are coated.
4. Air fry the chickpeas for about 15 minutes, or until golden and crunchy. Shake the basket halfway through so the chickpeas cook evenly.
5. Assemble: Spread the beet hummus on a serving plate. Drizzle a little olive oil over the hummus and add the crispy spiced chickpeas. Sprinkle with sesame seeds, pomegranate seeds, and fresh coriander. Serve right away.
Important Recipe Notes:
- Boil the beetroot: Peel the beetroot and cut it into 1-inch pieces. Add it to a pressure cooker and cook for 2 whistles. Let it cool completely before adding it to the hummus.
- Don’t overcook the chickpeas, or they may turn too soft and sticky. Pressure cook them for about 15–20 minutes, until they’re tender but still hold their shape.
- Make it ahead: You can prepare the hummus and spiced chickpeas in advance. Store them separately and assemble just before serving.
- Keep an eye on the chickpeas: Air fryers can vary, so start checking the chickpeas after 10 minutes to make sure they don’t burn.
Beet Hummus with Spiced Chickpeas
Ingredients
Method
- Make the hummus: Add the chickpeas, boiled beetroot, roasted sesame seeds, garlic, cumin powder, coriander powder, black pepper, lemon juice, olive oil, and salt to a blender. Add ¼ cup water and blend until smooth. Add a little more water if the hummus is too thick.
- Preheat the air fryer to 360°F (180°C).
- Season the chickpeas: Place the boiled chickpeas in the air fryer basket. Add olive oil, Cajun seasoning, cumin powder, paprika, black pepper, and salt. Toss everything until the chickpeas are coated.
- Air fry the chickpeas for about 15 minutes, or until golden and crunchy. Shake the basket halfway through so the chickpeas cook evenly.
- Assemble: Spread the beet hummus on a serving plate. Drizzle a little olive oil over the hummus and add the crispy spiced chickpeas.
- Sprinkle with sesame seeds, pomegranate seeds, and fresh coriander. Serve right away.