- Ali
You know how much hummus we go through in the Hutchinson household. So much in fact that I’m always looking for new ways to spice up a batch so when I saw Dr Rupy’s spiced beetroot side dish I felt the need to experiment with it and create hummus from it too. Here’s my take on it.
You can eat the beetroot as a side dish once it’s cooked so if you have more than 300g beetroot and want to make hummus and a spicy beetroot dish just cook more beetroot, add more spices, and serve the roasted beetroot straight away as a side dish with a roast or curry.
Ingredients
300g beetroot scrubbed and cut into quarters
2 tablespoons coconut oil
Spice Mix
2 tsp coriander seeds
2 tsp cumin seeds
1 star anise
1 clove
1/2 tsp mild chilli powder
½ tsp chilli flakes
Salt and black pepper
Hummus Mix
1 glove garlic
1 400g tin chickpeas drained but a little liquid reserved
3 tablespoons tahini
½ tea spoon sea salt
2- 3 tablespoons lemon juice
Directions
Preheat the oven to 200 degree C/180 fan/ Gas 6
Place all the spices in a grinder and blitz until they are ground to a fine powder. I use my coffee grinder for this (it doesn’t get used for coffee any more since I gave it up 4 years ago!) but you could do it by hand in a pestle and mortar. Or you could just use ground spices! I just find that grinding your own spices gives you more flavour as the spices tend to keep fresher when they are whole seeds.
Heat the coconut oil in a large roasting dish in the oven. Once melted tip the beetroot into the oil and toss to lightly coat it. Sprinkle the spices on top and season with salt and pepper. Cover the try with foil and tuck it in around the edges (be careful the tray will be hot) so it is completely sealed.
Return the baking tray to the oven and bake for 40 minutes until a knife inserted into the beetroot slides through easily.
Set aside to cool.
Once cool, add the beetroot and all the hummus ingredients to a blender and blitz until well combined. You may need to add a little of the reserved chickpea liquid to loosen I up if it gts to thick.
Season to taste and serve with a salad or slaw.
The beetroot hummus freezes really well too so I often make a large batch and freeze it into small jars so I always have a supply!
