Sophia Lindop’s Beetroot Hummus
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