Roasted Beetroot Hummus
I just love the deep velvety red colour beetroot brings to hummus. Roasting the beets in the oven with a little chilli and olive oil takes it to next level greatness - pulling out every ounce of flavour and creating a gloriously sweet and subtle earthiness to the hummus.
The extra chilli oil helps to give this hummus a nice kick, but if you prefer a more subtle flavour, leave this out and use less chilli flakes (or leave them out entirely).
It’s lovely on toast with almonds and sesame seeds, or slathered onto freshly baked bread with sardines, chilli and lemon. For a crowd, it’s best served in decorative, deep bowls that can be dipped into with chunky crudites (carrots for the kids, asparagus for the grown ups).
Keep this one in your back pocket for those days when you’re craving something earthy, tasty, deeply delicious and good for the soul. Beetroot season comes into full swing in early Spring so the flavours will be there for the taking…
INGREDIENTS
3 medium sized beetroots - peeled and cut into large cubes
1 heaped tsp chilli flakes
Drizzle of chilli oil
Drizzle of Olive oil
1 can chickpeas - rinsed
2.5 tbsp tahini
Juice of 1 medium lemon
4 cloves garlic
Salt and pepper
METHOD:
Heat the oven to 190C and add the beetroot, chilli and olive oil to a baking dish. Season and muddle everything together with a spoon.
Place in the oven for 40-50 minutes until the beetroot is softened. Then set aside to cool down.
Heat the chickpeas through on the stove with 1 clove of minced garlic, toasting them until they get a little colour.
Place all of the ingredients in a food processor and blitz until that ruby red colour shines through and you get a beautiful smooth consistency. For a thinner hummus, simply add a little more olive oil and lemon. If you prefer it chunky, the recipe above should cover it.
Give the hummus a good season and top with some toasted almonds before serving.
