Beetroot Hummus
Quick and easy recipe that you can adapt and make your own. This can be a snack with pitta bread or cucumber or put on the side of a salad or protein.
Ingredients
- 250g of raw beetroot, peeled and left whole
- 1 tin of chickpeas, drained and rinsed (keeping some of the water)
- 5 garlic cloves, 2 peeled, 3 skins on
- 1 tsp cumin
- 2 tsp ground coriander
- 1 tsp balsamic vinegar
- 1 tbsp of olive oil
- Lemon Juice
- Salt & Pepper
Instructions
- Preheat the oven to 180℃
- Place the beetroot & 3 garlic cloves, skin on, on foil (enough to wrap tightly), drizzle over the balsamic vinegar and a glug of olive oil & season with S&P to taste.
- Tightly wrap in foil, it needs to be tight to allow the beetroot and garlic to steam. Place on a baking tray and pop in the oven for 45-60 minutes, until the beetroot is shiny and tender.
- Allow to cool for 5 mins, and then remove the beetroot & garlic (skins removed) and place in a blender
- Add the chickpeas, cumin, coriander, 2 peeled garlic cloves, lemon juice, splash of chickpea water and the remaining olive oil and mix until everything is smooth.
- Tip into a bowl, season to taste and at this point decide if you need more of anything else. Does it need more lemon juice? More garlic? You decide!
- Eat straight away or leave in the fridge and eat as and when you need it. This is a great side dish to any meal. This is great on its own with pitta bread or add to a salad, it’s so versatile you can add it to anything - hot or cold!
Notes
After each step, taste it and make sure you’re happy with the flavors and if you want to add a bit more, add it! Just remember, you can’t remove it once you’ve added it so if you’re unsure of an ingredient, add a little at a time.
You could use cashew nuts to garnish.
Instead of using chapati/naan bread. You could use a lovely sourdough bread.
You could use cashew nuts to garnish.
Instead of using chapati/naan bread. You could use a lovely sourdough bread.
Tried this recipe?Let us know how it was!