Beetroot and mint hummus

Name: Beetroot and mint hummus
Total time: 2400 s
Yield: 6 people
Cuisine: British
Ingredients: 4 raw beetroots; 400 g can chickpeas; 1 clove garlic; 4 stems of mint leaves; 1/2 tsp ground cumin; Zest and juice of one lemon; 3 tbsp tahini; 2-3 tbsp extra virgin olive oil; Salt and pepper

Kate Carless @KateCarless

Bath, UK

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.

Thanks to @lindzi for the tip about peeling chickpeas for a smoother texture. It really works.

Kate Carless @KateCarless

Bath, UK

Thanks to @lindzi for the tip about peeling chickpeas for a smoother texture. It really works.

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Ingredients

40 minutes (includes roasting time for beetroot)

6 people

4raw beetroots
400 gcan chickpeas
1 clovegarlic
4stems of mint leaves
1/2 tspground cumin
Zest and juice of one lemon
3 tbsptahini
2-3 tbspextra virgin olive oil
Salt and pepper

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Steps

40 minutes (includes roasting time for beetroot)

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.
2

If you’ve got time, peel your chickpeas for a smoother texture
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.

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Cooksnaps

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Kate Carless @KateCarless

on May 16, 2022 09:32

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.