We LOVE hummus. And we like it in many different ways. You can use a variety of different vegetables as a base for this hummus recipe. We have used parsnips, avocado with courgette, pumpkin, carrot and peas. It makes a great healthy snack with some carrot sticks or as part of a mezze sharing platter.
4 or 5 medium to large raw beetroot
3 cloves garlic – large, grated
Juice of medium sized lemon
Zest of 1 unwaxed lemon
Salt and pepper to taste
Tahini - 2 large tbsp.
Olive oil – to taste
Toasted pumpkin seeds, poppy seeds, toasted sesame seeds, pomegranate etc to decorate
Trim the leaves from the beetroot bulbs – you can wash and use these in a pesto, delish! Or roast with a little olive or coconut oil, salt, pepper and ground cumin.
In a large saucepan bring water to boiling and drop beetroot in carefully – don’t splash yourself! Boil until tender – 45 mins.
Pop onto a board and leave to cool a little. Peel off the skin and roughly cut into quarters.
In a blender, whizz up the tahini and lemon juice then add the beetroot, garlic, lemon zest, cumin seeds and 2 tbsp olive oil. Blend until smooth.
Add in the seasoning to taste and as much olive oil or extra lemon juice as desired.
Spread onto a platter or into a bowl.
Top with whatever you fancy –poppy seeds as the colour contrast is great, a little turmeric and some dukkah, and maybe an extra glug of oil. Avocado oil is great in this too and gives a boost of healthy fats. I use hunter and gather’s – perfect!
Use chicory, carrots, peppers whatever you fancy to dip.