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Hummus Side Beauty

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 mins
Cook Time 40 mins
Total Time 1 hr
Course Dips and Spreads, Snacks, Vegetarian Mains
Cuisine Mediterranean
Servings 6 people
Calories 478 kcal

Ingredients
  

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

  • 3 large farm eggs
  • Water

Instructions
 

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.

 Pickled Onion

  • Combine the onions and vinegar in a bowl and let stand for 15- 30 minutes before serving.  

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.

Nutrition

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