I love beetroot but no one else in the Hutchinson house will touch it. I’ve tried adding it to smoothies, chocolate brownies, soups but they still detect it so I’ve now given up and have to eat a whole bunch to myself. Shame! This beetroot hummus recipe came out of necessity. I had cooked some beetroot that had arrived in our organic box but had far more than I needed so was wondering what to do with it. Making a batch of hummus for the following week is often a weekend task so I just put the two together and hey presto you have the most delicious, amazing coloured hummus you can imagine.
200g beetroot. It needs to be cooked before you start. Follow directions below.
3 tablespoons tahini
1 x 400g chickpeas drained
Small handful/ 10g approx. fresh fennel or dill
1 clove garlic
2 – 3 tablespoons lemon juice
1 teaspoon Fennel or Caraway seeds
½ teaspoon salt
Cook the beetroot by placing them in boiling water and simmering for 60 – 90 minutes until they are soft and cooked through. Allow to cool. Once cooled, wearing rubber gloves peel off the outer skin and discard.
Place beetroot in a food processor with the dill, salt, seeds, garlic and lemon juice. Blitz until smooth. Add the tahini and chickpeas and blitz again. Adjust seasoning to suit and serve.
I like to store this in glass jars in the fridge and freeze smaller portions to take out for a quick snack or lunch later in the week.