This beetroot hummus is (honestly) subtler than its day-glo colour suggests. It’s a great way of using up beets if you’ve got a glut in the garden or had an itchy trigger finger doing your online shop.
It made an eye-catching starter to a Middle Eastern-inspired feast I created with guests in a private cookery class this week. Most of the recipes came (with her permission) from Maryam Sinaiee’s book of Persian food, Nightingales and Roses, although this one is my own.
If you have a food processor, beetroot hummus is the work of minutes. I haven’t tried making it with a hand blender but if you do, I’d suggest whizzing the beets and chickpeas separately then combining them at the end. If you want to go completely old-school, have at it with a pestle and mortar. The texture will be fabulous and you’ll earn well-defined biceps.
You can use boiled or roasted beetroot. My preference is to roast them to concentrate the flavours. Wash the beets, pat them dry, trim the stalks and roots and cut in halves or quarters if larger. Wrap in kitchen foil, tenting the foil, and put in a roasting tin.
Bake in an oven pre-heated to 200C/180 fan/400F/Gas Mark 6 for around 40-45 minutes or until they can be easily pierced with the tip of a knife. Once cool enough to handle, rub/peel off the skins.
1 large or two smaller beetroot, cooked, peeled (see notes) and roughly chopped
3 tbs tahini
1 x 400g tin of chickpeas, drained
1 tsp ground coriander
1 tsp ground cumin
2 cloves of garlic, peeled and crushed
Juice of ½ lemon
Salt, to taste
80 ml olive oil
Put all the ingredients except the olive oil into a food processor and whizz to your desired consistency. Add the olive oil through the funnel while the machine is running.
Taste and season with salt – you may find it needs more than you expect. Scrape into a bowl, cover and chill until needed. Take it out 20 minutes or so before you eat to allow the flavours to make friends again.