beetroot hummus

This month's recipe from The Happy Pear would be delicious in a mezze, and add last month's recipe, Labneh.

This roasted beetroot hummus is a deliciously creamy and vibrant dish, perfect for serving as a dip. The earthy sweetness of the roasted beetroot pairs beautifully with chickpeas, garlic, and tahini to create a delightful blend of flavours.

Serves 12

Ingredients

• 2 cloves of garlic
• 1 x 400g tins of chickpeas
• Juice of 1 lemon (approx 50ml lemon juice)
• 2 tbsp light tahini
• ½ tsp ground cumin
• 3 tbsp olive oil
• 250 g beetroot
• Salt and black pepper (to taste)
• 4 tbsp water (optional, for adjusting texture)

Method

• Preheat the Oven: Preheat your oven to 180℃ (fan-assisted).
• Prepare the Beetroot: Roughly chop the beetroot into bite-size pieces and place them on a baking tray. Drizzle with olive oil and sprinkle with a pinch of salt. Roast in the oven for 25 minutes or until the edges are slightly charred.
• Warm the Chickpeas: Drain and rinse the chickpeas. Place them in a pot of boiling water and simmer over medium heat for about 10 minutes to warm them up. Drain them afterwards.
• Blend the Hummus: In a food processor, add the peeled garlic, roasted beetroot, drained chickpeas, tahini, lemon juice, olive oil, cumin, 1 tsp of salt, ½ tsp of black pepper, and 4 tbsp of water. Blend for 2-3 minutes, until smooth.  Add more water if needed to achieve your desired texture.Taste and adjust seasoning if necessary.
• Serve: Serve the hummus in a bowl, surrounded by toasted pita bread fingers for dipping. Enjoy!

Geraldine Fitzpatrick