Beetroot Hummus

Step 1/10

Preheat the oven to 425 F / 220 C.

Step 2/10

• ¼ red beet

Trim off any attached stalks on the beetroot. Wash and scrub them to remove any dirt.

Step 3/10

• 30 ml water

• baking tin

Rub the beetroot with a bit of olive oil so it has a thin coating. Cut in half and transfer to an ovenproof baking dish (or ovenproof pan). Add the water and cover (either with another tray, oven-proof pan lid or tightly fitted foil).

Step 4/10

• oven

Roast for between 45 and 60 minutes or until fork-tender. The time will depend on the size of your beetroot.

Step 5/10

• ¼ canned chickpea
• ⅛ tsp baking soda

• saucepan

While the beetroot is roasting, drain and rinse the chickpeas then add to a saucepan. Cover them with an inch or two of water. Add the baking soda. Bring to a boil over a heat heat then reduce to a simmer to around 15-20 minutes or until the start to fall apart.

Step 6/10

• food processor

Drain and rinse the cooked chickpeas discarding any loose skins (but no need to peel them). Transfer chickpeas to a food processor (or high-powered blender). Blend for 1-2 minutes or until you have a smooth purée. Scrap down the sides as you go.

Step 7/10

When the beetroot is done, run it under cool water and peel off the skin (they’re easier to peel when they’re still warm). If you can wear food-safe gloves to stop them from staining your hands. Once peeled, roughly chop into small chunks.

Step 8/10

• 22½ g tahini
• ¼ lemon
• ¾ cloves garlic
• ⅛ tsp ground cumin
• ⅛ tsp ground coriander
• ¼ tsp salt
• pepper
• olive oil

• food processor

Add the chopped beetroot, tahini, lemon zest and juice (about 3 tbsp), garlic, cumin, coriander and salt and pepper to taste. Add the olive oil for a richer taste. Blend until smooth, scraping down the sides. If it’s too thick, gradually add ice-cold after until it’s the consistency you want.

Step 9/10

Once blended, adjust to taste adding more salt, lemon, garlic or spices as needed (but it’s pretty good as is).

Step 10/10

• ¼ tbsp Za'atar
• parsley (for serving)

• bowl

Transfer to a large bowl and with the back of a spoon make some ‘waves’ across the top. Drizzle with olive oil (the ‘waves’ will catch the oil) then finely chop the parsley and add to the top with the Za’atar then serve.

Enjoy your meal!