We have a few things growing in our veggie patch at the moment. The broad beans are looking promising and the tomatoes have been flowering which is a good sign. The snails love the butter lettuce but leave the cos alone so I’m happy with that. We also have beautiful beetroot which inspired me today to make home made beetroot hummus.
Isn’t the colour of this dip amazing? So vibrant and rich. I roasted my beetroot before adding it to chickpeas, tahini, garlic, lemon juice and extra virgin olive oil – the usual suspects. It requires tasting as you go to ensure your hummus isn’t bland so don’t panic if my recipe is vague, trust your instincts and let your taste buds guide you.
- 2 cups pre-cooked chickpeas
- 1 cup of pre-roasted, peeled beetroot, chopped roughly
- 3-4 tablespoons of hulled tahini
- 1-2 cloves of garlic, peeled and squashed
- Juice from half a lemon, reserving the other half in case you need more
- 1 teaspoon of ground cumin (if you can be bothered to toast the seeds and grind them yourself it does make the most delicious difference)
- 1 teaspoon of good quality salt flakes, possibly more
- 3-4 tablespoons of extra virgin olive oil
- To cook your beetroot, lay out a piece of foil and put the beetroot on top. Drizzle with olive oil and wrap up in the foil. Place on a baking tray and cook in the oven at 180C for around 45 minutes or until the beetroot are cooked. You can tell by piercing the beetroot with a skewer, it should be quite soft.
- Allow the beetroot to cool before peeling away the skin and chopping roughly. I do this under running water. You might end up with pink fingers. Use gloves if you care about that kind of thing.
- Put the chickpeas, beetroot, tahini, garlic, lemon juice and salt in the food processor and give it a good whiz. Stop the processor, scrape down the sides using a spatula and add the olive oil. Continue to blitz adding 2-3 tablespoons of water to loosen the texture.
- You need to keep whizzing for a good 2-3 minutes as you want your hummus to be soft, light and smooth.
- Taste the hummus! If it seems a little bland, use your intuition to guide you in what to add - I generally just add a bit more of everything until I'm happy with the result.
- Transfer the beetroot hummus to a bowl and serve along side crudités (a posh word for cut up raw vegetables) and pita crisps.
- You can store the leftover hummus in a sealed container in the fridge for a few days as long as none has been double dipping in it.
If you also love cooking with produce from your garden, try my rainbow chard cheddar tarts, they are delicious.