Beetroot. One of those vegetables I loved to hate. When I was a kid I thought it was the horror of all horrors. Not only did it taste like a garden and make my sandwich soggy, but it left it’s pinky red mark wherever it went, I was always terrified of dropping it on the tablecloth.
But somewhere along the way my opinions changed. I began to respect the quirky root vegetable and appreciate the ‘wow’ factor it could bring to a dish. I started to love the earthy flavour when I learned how to pair it with other ingredients. Beetroot is a friend of many; well balanced with chocolate, deep and rich with meat, and delightful as a vibrant dip…
This beetroot hummus is bright and eye-catching. The lemon juice really gives it a fresh hit, and the colour looks wonderful on the plate. Give it a whirl on your next cheese/snack platter or to enhance a salad!
1x 400g can chickpeas, drained and rinsed
3/4 tsp salt
1/2 tsp cracked pepper
1 heaped tsp tahini, or almond butter (can substitue with peanut butter if desired)
juice of half a lemon
4 tbsp beetroot puree (roasted or boiled & drained, then pureed in blender or with stick wizz)
2 cloves garlic, roughly chopped
Place all of the ingredients in a food processor then blend until well combined.
Transfer to a jar and refrigerate between uses.