Stolen from Felicity Cloake’s Sustainable recipes in the weekend’s Guardian.
Recipe from Jess Baum, Bristol. http://themotherinlawskitchen.com/
Thank you.
Man do I like chickpeas and new beetroot, so when I happened upon this recipe using both together, I had to have a go…….
Here is the proof, my attempt at Spiced Beetroot Hummus……..it’s dead easy, cheap as chips, and completely addictive…enjoy.
Makes 1 large bowl.
250g.raw beetroot
1x400g can chickpeas, skins removed
3tbsp tahini
juice 2 lemons
1tsp ground coriander
3 lge.cloves garlic
2 tbsp olive oil
1 tsp sesame seeds
1 tsp cumin seeds
Beetroot Cooking
Wash, but don’t peel beetroot, cover with cold water and bring to boil until tender, cool before removing skin under cold water. Remove the husks from the chickpeas, and place with the chopped beetroot, tahini, lemon juice, coriander, and crushed garlic into a food processor. Blend to your preferred consistency. Heat the oil in a large frying pan and fry seeds, stirring continuously for no more than 2 minutes, making sure they don’t catch and burn. Add about two thirds of this to the food processor, along with some seasoning and blend briefly. Spoon the hummus into a dish and pour the last third of the the spice mix on top.
The mix
The right consistency
Eat with your eyes
I was doing a bit of showing off on that social media site we spend too much time on with this shot. The reaction was great, I shared it with a good friend, her eyebrows said it all…….this recipe is a great reason to celebrate simple ingredients, I encourage you to grow beetroot, and believe it or not I have grown chickpeas in my tunnel, so cute they grow two peas to a pod. This is sustainable Summer food at it’s best……..enjoy lots.
For Tara x.
