My recent foray into ravioli got me making and roasting beets for the ravioli filling and has inspired me to make vegan beet hummus again, something I love to eat but haven’t made in a while (as I overdosed on it some time ago and needed time off).
It’s so easy to make, beautiful to look at and packs a nutritious punch too. I make mine in a very, very average (in fact, I am seriously considering an upgrade) blender and it comes out silky smooth without any need for oil. The method to my madness is starting off with peeled chickpeas. That’s right, naked chickpeas make for a much smoother hummus experience. Some people make a face when I tell them that this step is a must, to which I say ‘fine, but don’t expect velvety hummus without it.’ Another ‘magic’ ingredient is aquafaba or simply the water the chickpeas have been cooked in, preferably fridge cold, trickled in slowly as the blender is grappling with the remaining ingredients. That is it, ladies and gentlemen. These two simple tricks will give you a smooth hummus experience you’ll get addicted to 😉 .
