Roasted Beet Hummus
Ingredients
1 pound dried chickpeas
8 cups water
1 teaspoon salt
¼ teaspoon baking soda
1 teaspoon salt
1 beet
1 teaspoon extra-virgin olive oil
¼ teaspoon salt
⅓ cup tahini
6 tablespoons lemon juice
¼ cup extra-virgin olive oil
2 teaspoons crushed garlic
2 teaspoons salt
1 teaspoon ground cumin
¼ cup water
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Preferences
Pick and sort the beans
Pick and sort the chickpeas, discarding any that are split or discolored along with pebbles and other debris. Transfer the chickpeas to a strainer and rinse thoroughly. Add the rinsed chickpeas to a large covered casserole dish or Dutch oven.
1 pound dried chickpeas
measuring cups
June Pan
strainer
covered casserole dish
Combine the ingredients
Add the water, salt and baking soda to the chickpeas. The liquid should cover the chickpeas by 2-3” (add more water, if needed, depending on the shape/size of your cooking vessel). Stir gently and cover. Transfer the casserole or Dutch oven to the bottom shelf of the June Oven.
8 cups water
1 teaspoon salt
¼ teaspoon baking soda
liquid measuring cup
measuring spoons
spatula
June Oven
Slow cook the chickpeas
Slow cook the chickpeas on High for 4 hours, until the chickpeas are very tender. June will notify you when the chickpeas are ready.
June Oven
Finish and cool the chickpeas
Remove the covered dish from the June Oven and carefully uncover. Season with salt and stir to combine. Allow the chickpeas to cool to room temperature.
1 teaspoon salt
Portion the chickpeas
Measure 2 cups of chickpeas for the hummus. Reserve the rest for another use. Chickpeas will keep refrigerated up to 5 days or frozen up to 6 months. Defrost chickpeas before using.
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 375℉ on the Roast cook mode using the button below.
Wrap and season the beet
With the flat part facing down, wrap the beet in foil but do not close the packet. Set the partially wrapped beet on the June Pan. Drizzle the oil and sprinkle the salt into the open packet.
1 beet
1 teaspoon extra-virgin olive oil
¼ teaspoon salt
foil
June Pan
Insert the June Food Thermometer
Carefully and slowly insert the June Food Thermometer vertically into the center of the beet. Use light, even pressure to avoid bending the probe. Seal the foil around the June Food Thermometer.
June Food Thermometer
Roast the beet
Transfer the June Pan to the bottom shelf of the June Oven. Cook the beet until it reaches 208℉ internally, about 1 hour. June will notify you when the beet is ready.
Peel and cut the beet
Remove the June Pan from the June Oven and set it on a cooling rack. Allow the beet to cool at least 10 minutes before carefully unwrapping it, working slowly to avoid steam burns. When the beet is cool enough to handle, use a paper towel to rub off the skin. Trim any rough patches and discard, then dice the beet into 1” pieces.
paper towels
chopping board
knife
Start the hummus
To a blender or the bowl of a food processor fitted with a blade attachment, add the 2 cups of cooked chickpeas, diced beet, tahini, lemon juice, extra-virgin olive oil, garlic, salt and cumin. Process the hummus until it is a thick paste, scraping down the bowl as necessary.
cooked chickpeas
⅓ cup tahini
6 tablespoons lemon juice
¼ cup extra-virgin olive oil
2 teaspoons crushed garlic
2 teaspoons salt
1 teaspoon ground cumin
Finish the hummus
With the blender or food processor running, drizzle the ice water through the feed tube. Process an additional 2 or 3 minutes, until the hummus is smooth and creamy. Taste and add additional salt, lemon juice or garlic if desired.
¼ cup water
Serve
Transfer the hummus to a serving bowl and serve.
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