Happy New Year everyone! I am definitely trying hard to get back into a healthier routine after indulging too much over the holidays. I have faithfully bought bags of fruit and veg for juicing and found that I have just a bit more beetroot than I care to drink. I decided to try some recipes for hummus as our whole family loves hummus in different forms. Just maybe they'd eat beetroot hummus, too. And yes, this recipe - another Riverford one - is a hit:
- 250-300g beetroot (approx 2 medium to large), left whole or halved, scrubbed
- 1 x 400g tin cooked chickpeas, rinsed & drained
- 2 garlic cloves, peeled & crushed
- 2 tbsp tahini (sesame paste)
- 1-2 lemons, depending on size
- pinch of paprika
- 1½ tsp ground cumin
- good olive oil, approx 2-3 tbsp, plus a little extra for drizzling
- a little extra ground cumin, some toasted sesame seeds or few shredded mint leaves to garnish (optional)
Boil the beetroot until tender - approx. 45 mins for medium to large ones. Drain and leave until just cool enough to handle, then rub off the skins.
Leave to cool completely, then roughly chop and put in a food processor with the chickpeas, garlic, tahini, juice from 1 lemon, the paprika and cumin.
Blitz to a coarse paste, then gradually trickle in enough olive oil until you have a thick, smooth(ish) dip.
Taste and add salt, pepper and a little more lemon juice to taste, and the garnish.
We enjoy this with tortilla chips as a treat - simply on a slice of spelt bread or with veggies. Delicious :)