Beetroot Hummus

So this is a recipe I have torn out of the newspaper years ago, I make it all the time. It's a beautiful colour, easy to make and keeps in the fridge for a couple of weeks. Great to add to your lunch box along with other salads and some crudités to get you through the day.

Not to mention Betroot is great for your digestive health, helps lower blood pressure, improve exercise performance and supports general energy levels.

I normally add some toasted hazelnuts and some store bought Dukkah to add more texture and a bit of crunch to compliment the earthy tones of the beetroot.

Kindly note these amounts make enough for 8 people.

We hope you enjoy our latest recipe and look forward to bringing you more delicious meals. 

INGREDIENTS

• Chickpeas 2 x 400g tins
• Beetroot 500g
• Garlic 4 Cloves
• Water 200 ml
• Olive Oil 5 Tbsp
• 1 Shallot

To Finish:

• Tahini 1 Tbsp
• Olive Oil 200 ml
• Lemon Juice 100 ml

METHOD

1. Set the oven to 200C/Gas mark 6.
2. Line and baking tray with foil going in both directions! Leave enough to fold over and seal the contents.
3. Rinse the chickpeas in running water then tip them into the foil-lined baking tin.
4. Peel the beetroot then chop each of the larger ones into 4 pieces and add them to the chickpeas.
5. Peel and halve the shallot and add to the tray and peel and add the garlic to the tray.
6. Pour in the water and the olive oil, season lightly then fold over the foil and seal by scrunching the edges together.
7. Bake for an hour then open the foil and test for tenderness. You need to be able to insert a knife or screwer easily into the beetroot. 
8. Transfer the beetroot, garlic, about three-quarters of the chickpeas and any liquid to a food processor and process to a smooth puree.
9. Mix the tahini, olive oil and lemon juice, then taste for seasoning, add salt and pepper as needed depending on your personal taste preference.
10. Scrape into a serving bowl, cover with cling film and then refrigerate until necessary.

Serve with some Dukkah if you have it and roasted crushed Hazelnuts and any remaining chickpeas that didn't make it into the food processor as there are always a few strays for a fabulous finishing touch.

Enjoy with warm flat bread or hot toast on the side or some carrot sticks for extra crunch.

Let us know what you think of this yummy Hummus in the comments below and remember to tag us on Instagram when you make any of our recipes!