Roasted until almost caramelised, this beet recipe lends a slightly sweet, earthy undertone to your regular hummus. Topped with olive oil, sesame seeds, dukkah and fresh parsley – it’s my new autumnal favourite.
- 1 large beetroot (300g), cut into chunks
- 400g can chickpeas
- 1/4 cup tahini
- 1 large clove garlic
- Juice of 1/2 lemon
- Ice cold water, to loosen
- 1/4 tsp ground cumin, to taste
- Generous pinch of sea salt
- To serve, sesame seeds, dukkah, chopped parsley and fresh sourdough
- Preheat oven to 180 degrees celsius.
- Peel the beetroot, cut into chunks and place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
- Pour the contents of the can of chickpeas (including the liquid) into a microwave container and heat for 1 minute. Drain.
- Blitz the tahini, garlic and lemon in a food processor. Add the roast beetroot and the drained chickpeas. Process until smooth.
- If it starts getting stuck, add 1/4 cup cold water.
- Taste and season with sea salt, pepper and cumin.
- Top the hummus with sesame seeds, dukkah, chopped parsley and a drizzle of olive oil. Serve with fresh, crusty sourdough.
Recipe from The Brick Kitchen