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Beetroot hummus | Daily Mail Online

Beetroot hummus

SERVES 4

PREP TIME 10 minutes, plus cooling

COOK TIME 45-60 minutes

Hummus made entirely from chickpeas is one of the great loves of my life, but even I recognise the need to change things up a little from time to time. This recipe is the answer. Not only do you get a new flavour, the colour is incredible too. A dish of this beetroot hummus looks stunning alongside a plate of raw vegetables and will keep you going while you wait for lunch, ideally with a glass of champagne. Note that this is good made with carrots as well. My friend Henry Witheridge – another great gardener – recently introduced me to split-pea hummus too. Another exciting addition to the hummus repertoire.

A dish of this beetroot hummus looks stunning alongside a plate of raw vegetables and will keep you going while you wait for lunch, ideally with a glass of champagne

 

1 large raw beetroot (about 225g)

3 tbsp olive oil

400g can chickpeas, drained and rinsed

1 tbsp lemon juice

2 garlic cloves, crushed

2 tbsp tahini

salt and pepper

raw vegetables, to serve (optional)

  • Preheat the oven to 180C/ 160C fan/gas 4. Trim the beetroot and root, then cut it into 3cm cubes and wrap them in foil with 1 tablespoon of the oil. Bake for 45-60 minutes until soft. Remove the cubes from the foil and place them in a bowl to cool.
  • Put the cooled beetroot into a food processor with 1 tablespoon of the oil, the chickpeas, lemon juice, garlic and tahini then process until smooth. Season to taste with salt and pepper. Transfer to a bowl and pour over the remaining oil. Serve with raw vegetables, if desired.

 

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