Sophia Lindop offers us this recipe for Beetroot Hummus which is perfect as a snack, a starter for a meal or served as part of a mezze platter.
Serves 12 (makes about 2 cupfuls)
400 g canned chickpeas (240 g drained)
300 g beetroot (and a little olive oil to roast)
Maldon sea salt
6 tbsp tahini
4 large cloves garlic, crushed
60 ml fresh lemon juice
¼ tsp ground cumin
60 ml olive oil
Preheat the oven to 180°C.
Peel the beetroot and cut into quarters. Toss in olive oil and sprinkle with Maldon salt. Place in the oven and roast for about 30 minutes or until tender. Remove from the oven and set aside to cool.
Drain the chickpeas, retaining some of the liquid, and place them in a blender. Peel and crush the garlic and add to the chickpeas, along with the tahini, lemon juice, cumin and oil. Add the beets and blend until the mixture has combined, adding some of the liquid, a drizzle at a time, to get a smooth consistency.
Drizzle with olive oil and serve as part of a mezze platter.
Michael’s wine recommendation – CLICK HERE
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing two books in the second half of the year, Cape Town Flavours and Traditions and Season’s Bounty, Sophia has forged ahead and prepared a third book which will be published early in the new year.
Click here to go to her Facebook page.
Cape Town Flavours and Traditions and Season’s Bounty are available from book shops. Click here if you would like to buy Sophia Lindop’s books online.