Roast Beetroot Hummus
Slow roasting beetroot completely intensifies it’s earthy flavours and allows its natural sugars to caramelise whilst giving the hummus an amazing vibrant pink hue. If you can’t get your hand on fresh beetroot, you can always use the pre-cooked beetroot which you’ll usually find shrink-wrapped in supermarkets - simply omit the roasting steps listed below.
This is one for Lauren of Lauren’s Cravings, the aficionado of beetroot hummus! If you’re ever short of inspiration for dining out in Glasgow or further afield, check out her Instagram and blog for all the latest foodie hot-spots!
2 medium beetroots (skin on)
1 can chickpeas, drained and rinsed
2 tbsp tahini
½ tsp cumin
1 tbsp lemon juice
2 cloves garlic, crushed
2 tsp olive oil
Salt and Pepper
Preheat the oven to 200C. Wrap the beetroots individually in aluminium foil and roast on a tray for 1 hour 30 minutes or until tender.
Leave to cool and gently remove the outer skin.
Roughly chop the beetroot and add to a food processor along with the chickpeas and garlic. Blitz for a minute.
Add the tahini, salt, cumin, lemon juice and olive oil. Continue to blend till the hummus is smooth and creamy in consistency.
Season to taste with a little salt/pepper or more lemon juice if desired.
Serve with charred yoghurt flatbreads brushed with hot garlic butter and crudités.