Warm Hummus with Roasted Pickled Beets, Onions, and Egg
This universally popular spread can be eaten as a snack, side dish, or main meal. This warm hummus recipe becomes elevated as it is topped with pickled beets, onions, and hard-boiled eggs. The beets and onions add a contrasting acidic crunch to the thick and creamy hummus, while the soft egg adds a delicate pop of texture. The whole dish is finished with a drizzle of olive oil to round out and create a luscious smoothness to the entire composition. Serve with warm toasted flatbread and scoop up the perfect bite!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dips and Spreads, Snacks, Vegetarian Mains
Cuisine Mediterranean
Servings 6 people
Calories 478 kcal
Hummus
- 1 lbs 16 oz dried garbanzo beans
- 2 tsp baking soda, divided
- ½ cup Tahini
- 1 clove garlic, minced
- ¼ cup garbanzo bean cooking liquid
- ¼ cup cold water
- 2 tbsp lemon juice
- Salt to taste
- Olive oil for drizzling
Roasted and Pickled Beets
- 6 beets, washed with stems and green removed
- Kosher salt
- 1/2 cup apple cider vinegar
Pickled Onion
- 1/2 white or yellow onion, thinly sliced
- 1/4 cup apple cider vinegar
7-minute Hard-Boiled Eggs
Hummus
Soak the dried garbanzo beans in a bowl filled with 6 cups of water and one teaspoon of baking soda for 8 hours or overnight. (The baking soda helps loosen the skin of the chickpea from the flesh of the bean).
Drain and rinse the beans from the soaking liquid.
Place the beans in a pot and fill with an additional 6 cups of water and the remaining teaspoon of baking soda.
Bring the pot to a boil, and then reduce to a simmer and cover.
Intermittently, agitate the beans in the water by stirring and skim off floating skins from the beans. The more skins that are removed, the silkier and smoother the hummus will be.
Cook the beans for 30-40 minutes until tender.
Drain the cooked garbanzo beans and reserve the cooking liquid.
Place 3 cups of cooked garbanzo beans, tahini, garlic, and ¼ cup of the cooking liquid in a food processor and pulse until smooth. (Reserve one cup of cooked beans for garnish or an extra snack).
With the motor running, pour in ¼ cup cold water and the lemon juice.
Season to taste with salt.
Serve with garnish and warm toasted flatbread.
Roasted and Pickled Beets
Preheat the oven to 375 degrees Fahrenheit.
Fill a sheet tray with a bed of kosher salt.
Place the wet beets on top of the salt bed and add additional salt over the beets.
Cook the beets in the oven for 35-40 minutes, or until tender. When you insert a paring knife into the beets, you should have little to no resistance.
Allow the beets to cool slightly, and then use a paring knife to remove the skin. Do this on a cutting board, and do not drop the peeled beets back into the salt mixture.
Once all the beets are peeled, cut them into eighths, and place them in a bowl with the red wine vinegar. The vinegar will bring out the natural sweetness of the beets. Discard the salt bed.
7-minute Hard-Boiled Eggs
Bring a medium pot of water to a rolling boil.
Carefully lower the eggs into the water and set a timer for 7 minutes.
Remove the eggs from the water and immediately place in an ice bath or cold water to stop the cooking process.
Peel the eggs and slice into eights.
Calories: 478kcalCarbohydrates: 61gProtein: 23gFat: 18gSaturated Fat: 3gTrans Fat: 1gCholesterol: 82mgSodium: 507mgPotassium: 1102mgFiber: 17gSugar: 14gVitamin A: 211IUVitamin C: 11mgCalcium: 141mgIron: 7mg
Keyword homemade hummus, homemade hummus recipe, hummus recipe