For those who want to pimp up their hummus with big colour, little effort and extra veg!
And for the beetroot haters – the dreaded flavour really isn’t overwhealming, have a try – I guarantee you’ll love it!
1 tin chickpeas, drained. Keep the liquid for the Deliciously Dark Chocolate Vegan Brownies !
3 tbsp tahini
1 clove garlic
1/2 tsp cumin
1/2 lemon juice
Maldon sea salt
These quantities may change according to the size and flavour of the beetroot – don’t hesitate to adjust!
If your beetroot came with leaves and they still look fresh, chop them off and keep them for a salad – they are completely edible and 100% delicious – don’t throw them away!
Wash your beetroot and wrap it in foil. Roast in the oven at 180°C for 40 minutes to 1h or until a knife easily goes through.
Leave out until cool enough to handle, and peel the skin off with your hands (you might want to wear gloves if you don’t want to end up with bright pink kitchen towels!).
When the beetroot is cold, roughly chop up and add all the other ingredients in a blender. You can also use a hand blender for this. Purée until smooth and adjust the seasoning. You’re looking for a balance between the nuttiness from the tahini, a slight zing from the lemon and a hum of beetroot in the background.