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Beetroot and mint hummus
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Chef :
Kate CarlessBeetroot and mint hummus
This got our dinner guests very excited at the weekend because of its incredibly beautiful colour! A great way to use raw beetroots, which when roasted become sweet and earthy. I served it with warm pita bread and crudités as a pre dinner snack.
Ingredient
Food ration :
6 peopleCooking time :
40 minutes (includes roasting time for beetroot)
400 g
can chickpeas
1 clove
garlic
1/2 tsp
ground cumin
3 tbsp
tahini
2-3 tbsp
extra virgin olive oil
Cooking instructions
* Step 1
Preheat the oven to 180 degrees. Peel and chop the beetroots, coat in olive oil, season and roast for 30 minutes or until soft.
* Step 2
If you’ve got time, peel your chickpeas for a smoother texture
* Step 3
Add all of the ingredients except the oil to a bowl and blitz using a stick blender, gradually adding the oil as you go until you have a paste - I blitzed mine quite roughly to keep a bit of texture but you could make it smoother.
Note: if there is a photo you can click to enlarge it
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