Discover the Rich Flavors of Lebanese Hummus with Roasted Beetroot and Walnut Crumble
Embark on a culinary journey to the heart of the Mediterranean with a Lebanese classic that’s been given a colorful and nutritious twist. This Lebanese Hummus with Roasted Beetroot and Walnut Crumble is not just a feast for the eyes but a delight for the palate, combining the creamy texture of traditional hummus with the earthy sweetness of roasted beetroot, all topped with a crunchy, nutty crumble. Perfect for a healthy snack, a unique appetizer, or a vibrant addition to your mezze table, this recipe is sure to impress.
Whether you’re a hummus aficionado or a newcomer to Lebanese cuisine, this dish will captivate your senses and become a staple in your recipe repertoire. So, let’s dive into the flavors and textures that make this hummus variant an unforgettable experience.
The Story Behind This Lebanese Delight
The origins of hummus are deeply rooted in the Levantine culinary tradition, and Lebanon has long been celebrated for its mastery of this simple yet exquisite dish. My personal inspiration for this recipe comes from the vibrant markets of Beirut, where the colors and aromas of fresh produce are an artist’s palette. The addition of roasted beetroot, an ingredient cherished for its deep, ruby-red hue and sweet, earthy flavor, transforms the classic hummus into a visually stunning and nutritionally enhanced creation.
Roasting beetroot intensifies its natural sugars and complements the creamy chickpeas and rich tahini found in traditional Lebanese hummus. The walnut crumble, a nod to Lebanon’s love for nuts and seeds, adds a delightful contrast in texture and a boost of omega-3 fatty acids. This dish is a harmonious blend of traditional Lebanese flavors with a modern, health-conscious approach, making it a perfect representation of Mediterranean cuisine’s versatility and emphasis on fresh, wholesome ingredients.
The Method: Crafting the Perfect Lebanese Hummus
Creating this Lebanese Hummus with Roasted Beetroot and Walnut Crumble is an art form that begins with the selection of high-quality ingredients. Start by choosing fresh, firm beetroots and the best quality tahini you can find, as these are the foundation of your dish’s flavor profile.
Roasting the Beetroot: Achieving the perfect caramelization is crucial. Cut the beetroot into even pieces to ensure uniform cooking. Roasting at a high temperature brings out the natural sweetness and provides a tender texture that blends seamlessly into the hummus.
Blending the Hummus: For a silky-smooth consistency, take the extra step to peel the chickpeas. This might seem tedious, but the result is a hummus that’s velvety and luxurious. When blending, add the liquids slowly to control the texture, aiming for creamy perfection.
Walnut Crumble: Toasting the walnuts is not just about crunch; it’s about unlocking the oils and flavors within. Watch the nuts carefully as they toast to prevent burning, and toss them with the spices while still warm to enhance the infusion of flavors.
Variations to Explore
Spicy Harissa Hummus
For those who enjoy a fiery kick, incorporate a teaspoon of harissa paste into the hummus blend. The North African chili paste adds both heat and depth, creating a bold contrast to the sweet beetroot.
Herbed Hummus with Dill
Introduce a refreshing twist by adding fresh dill to the hummus. The herb’s light, grassy notes will brighten the earthiness of the beetroot, offering a different dimension of flavor.
Za’atar-Spiced Crumble
Replace the cumin and smoked paprika in the walnut crumble with za’atar, a quintessential Middle Eastern spice blend. The thyme, sumac, and sesame seeds in za’atar will complement the hummus with their tangy, nutty profile.
Substitutions for Dietary Needs
Understanding the need for dietary accommodations, there are several substitutions that can be made in this recipe without compromising the integrity of the dish.
For a Nut-Free Version: Replace the walnuts with pumpkin seeds to maintain the crunch and add a different but equally satisfying flavor profile.
For a Lower-Fat Hummus: Reduce the amount of olive oil and tahini by half, and substitute with more ice water or a bit of the beetroot’s roasting juices for moisture and flavor.
For a Citrusy Variation: If lemon isn’t your favorite, try using orange juice in the hummus for a sweeter, more fragrant citrus note that pairs wonderfully with the beetroot.
Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I use fresh chickpeas instead of canned? | Yes, you can use fresh chickpeas. Soak them overnight and cook until tender before blending. |
| Is it possible to make this hummus without a food processor? | While a food processor achieves the smoothest texture, a blender can work if you add the liquids gradually and blend thoroughly. |
| How long can I store this hummus? | The hummus can be refrigerated for up to 3 days. Add the walnut crumble just before serving. |
| What can I serve with this hummus? | Warm pita bread, fresh vegetables, or as a spread on sandwiches are all excellent choices. |
| Can I freeze the hummus? | It’s best enjoyed fresh, but you can freeze it for up to a month. Defrost in the fridge and stir well before serving. |
Lebanese Hummus with Roasted Beetroot and Walnut Crumble
Equipment
- Oven
- Baking sheet
- Food processor
- Measuring cups and spoons
- Knife and cutting board
- Dry pan
Ingredients
For the Hummus:
- 1 can chickpeas 15 oz/425 g, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 cup olive oil
- 2 tbsp ice water
For the Roasted Beetroot:
- 2 medium beetroots approx. 450 g, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp salt
For the Walnut Crumble:
- 1 cup walnuts roughly chopped
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced beetroot with olive oil and salt, then spread onto a baking sheet in a single layer. Roast for 45 minutes or until tender and caramelized, stirring halfway through. Allow to cool.
- In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth. With the motor running, slowly drizzle in the olive oil and then the ice water to achieve a creamy consistency.
- Add the roasted beetroot to the food processor with the hummus. Blend until smooth and fully incorporated, scraping down the sides as necessary.
- In a dry pan, toast the walnuts over medium heat until fragrant, about 3-5 minutes. Remove from heat and stir in the cumin, smoked paprika, and a pinch of salt.
- Transfer the beetroot hummus to a serving dish. Sprinkle the walnut crumble over the top. Drizzle with additional olive oil if desired.
Notes
