RECIPE OF THE WEEK
Baby beetroot spiced hummus with creamy yoghurt
Beetroots are the rubies of the vegetable world! Their blushing red colour is super dramatic and looks great on any dish. This gorgeous dip is great as a shared entree at a dinner party or you can make a batch and use it in packed lunches and sandwiches throughout the week. And don’t forget to use those leaves.
Ingredients
- 4 Baby Beetroot (keep the green leaves)
- 1 Can Chickpeas (drained)
- 1.5 tsp Ground Cumin
- 1 Clove of Garlic
- Juice of 1 Lemon
- 1 tsp Salt
- 4 tbsp Greek Yoghurt
- 1 Orange
Instructions
- Trim the tail and the leaves off the beetroot and place in a small saucepan, add enough water to cover the beetroot. Pop it on the stove and bring to the boil. Cook for 30-35 mins.
- Meanwhile grab your food processor or blender and add your drained chickpeas, cumin, garlic, ¾ of your lemon juice and the salt. Blitz until smooth. Set aside.
- Check your beetroot after 30 mins, if you poke them with a sharp knife, they will slide off the knife when cooked. When they’re cooked, strain the beetroot and let cool for 5 mins. Using your hands, you should be able to push the skin off the cooked beetroot. Roughly chop and add to the food processor, blitz again until you have a relatively smooth hummus. Check the seasoning and add more lemon juice or salt, if needed.
- Smear your beautiful bright hummus across a nice platter. Put your yoghurt in a small bowl and add about 1 Tbsp of water to thin it out, it should be a nice dollopy consistency. Drizzle your yoghurt over the hummus. If you have olive oil, a nice drizzle of that looks and tastes great too. Garnish with some orange zest (you can grate this directly over the platter) and mint leaves.
Notes
- Keep those delicious beetroot leaves, chop them and add them from anything to a stir fry to a curry. They can also be eaten raw and added to a salad.
- If you feel like making a big batch, this dip freezes really well.
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