Thursday, August 11, 2011
Recipe: Beetroot Hummus
Wow! Rather purple isnt it?? Haha i loves it! I love the beautiful vibrant colour you get off beetroot dishes, and you cant really get it off any other natural food. This is an interesting take on that common middle eastern dip- using some of my Riverford organic beetroot and blending it together with the traditional hummus ingredients. Cooking the beetroot before you peel it ensures that you retain most of the colour, and also it is much easier to take the skin off beetroot once its cooked- it simply slips off. Makes the whole thing much less messy- a few less purple stained fingers! This dip is delicious served with pitta breads, as part of a greek or middle eastern mezze.
Beetroot Hummus (makes 2 generous bowlfuls) serves 4, with two pitta breads each, 78p per serving
550g beetroot, ends trimmed off, but unpeeled
1 tin chickpeas, drained and rinsed
2 garlic cloves, crushed
1 tbsp tahini
1 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tsp salt
Cracked black pepper to taste
Yoghurt and cumin seeds for garnish (optional)
1. Cook the whole beetroot in a pan of boiling water, covered, for 40 minutes. Drain, refresh under cold water, peel, dice and set aside.
2. In a food processor, blend together the beetroot and all the other ingredients (except garnishes) until smooth. Season to taste, spoon into a serving dish, garnish with a swirl of yoghurt and cumin seeds, and serve!