Hummus made entirely from chickpeas is one of the great loves of my life, but even I recognise the need to change things up a little from time to time. This recipe is the answer. Not only do you get a new flavour, the colour is incredible too. Note that this is good made with carrots as well. My friend Henry Witheridge – another great gardener – recently introduced me to split pea hummus, too. Another exciting addition to the hummus repertoire.
Beetroot Hummus
A dish of this beetroot hummus looks stunning alongside a plate of raw vegetables and will keep you going while you wait for lunch, ideally with a glass of champagne. Photograph Andrew Montgomery.
Prep: 10 mins
Total: 1 hr 10 mins
plus cooling
Ingredients
- 1 Beetroot large raw (about 225g)
- 3tbsp Olive oil
- 400g (1 tin) Chickpeas drained and rinsed
- 1tbsp Lemon juice
- 2 cloves of garlic crushed
- 2tbsp Tahini
- Salt and pepper to taste
Methods
Step 1
Preheat the oven to 180°C/350°F/Gas 4.
Step 2
Top and tail the beetrootand peel the root. Cut into 3cm cubes. Wrap the beetroot in foil with 1tbsp of the olive oil. Bake for 45 minutes to 1 hour until soft. When soft remove the beetroot from the foil and put into a bowl to cool.
Step 3
Put the cooled beetroot into a food processor with 1 tablespoon of the oil, the chickpeas, lemon juice, garlic and tahini and process until smooth. Season to taste with salt and pepper. Transfer to a bowl and pour over the remaining oil.
This recipe is taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen (Phaidon, 2020).
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© Andrew Montgomery