Page title and description

Beetroot hummus
Ingredients
- 250-300g beetroot (about 2 medium to large), left whole, skins scrubbed
- 400g tin cooked chickpeas, rinsed and drained
- 2 garlic cloves, crushed
- 2 tbsp light tahini
- 1-2 lemons, depending on size
- pinch ground paprika
- 1½ tsp ground cumin (use freshly ground cumin seeds if you can)
- olive oil, about 2-3 tbsp, plus a little extra for drizzling
- a little extra ground cumin, some toasted sesame seeds or few shredded mint leaves to garnish (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
-
Step 1
Boil the beetroot until tender, about 45 minutes for medium to large ones. -
Step 2
Drain and leave until just cool enough to handle, then rub off the skins (they should come away quite easily). -
Step 3
Leave to cool completely, then roughly chop and put in a food processor with the chickpeas, garlic, tahini, juice of 1 lemon, the paprika and cumin. -
Step 4
Blitz to a coarse paste, then gradually trickle in enough olive oil until you have a thick, smooth(ish) dip. -
Step 5
Taste and add salt, pepper and a little more lemon juice to taste, and the garnish.