Beetroot hummus

Download

Cooked chickpeas and beetroots with lemon juice and garlic to balance up the flavours.

Quantities make 4 x 200 ml pots.

Ingredients

200 g
dried chickpeas
3
medium raw beetroots (350 g)
15 ml
Zaytoun FAIRTRADE olive oil
5 g
salt
15 g
garlic
2
FAIRTRADE lemons
1 tsp
ground paprika
half tsp
ground chilli (optional)

Method:

Preparation

Soak the chickpeas overnight in plenty of cold water.

Cooking

Cook the chickpeas in boiling / simmering water until tender (90 – 120 minutes), and then drain reserving 100ml of liquid.

Clean the beetroots and wrap in foil.

Bake in the oven at gas mark 4 (180 °C; 350 °F) for 2 hours. Once they are tender, allow them to cool and then remove the skins with a sharp knife.

Whilst the chickpeas and beetroots are cooking, skin the garlic and juice the lemon, discard pith, pips, and peel.

Put the cooked chickpeas and cooked beetroots in a food blender.

Blend to mix, you may need to scrape the sides of the blender into the mixture.

Add the oil and salt, crush in the garlic, and add the lemon juice, and paprika.

Blend.

Check the texture and flavour.

Adjust with chickpea cooking juice or more oil if too dry.

Blend.

Add ground black pepper or sumac, or the optional chilli if more bite is needed.

Blend.

Assembly

Turn out into ramekins to serve.

Serve:

Serve chilled with pitta breads or crackers.

Notes:

Cheat the clock: open a 400g can of organic chickpeas, drain and rinse in cold water whilst the beetroots are cooking.