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 1, large raw (about 225g)
- Olive oil 3tbsp
- Chickpeas 1 (400g) tin, drained and rinsed
- Lemon juice 1tbsp
- Garlic 2 cloves, crushed
- Tahini 2tbsp
- Salt and pepper to taste
This recipe is taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen (Phaidon, 2020).