Beetroot humus |

Beetroot humus

Hummus is always a delectable nibble to have at the ready and this beetroot one is simply delicious, and the colour is divine!
Inspired by one we ate – and keep eating! – at Lorraine’s Magic Hill restaurant on the isle of Kefalonia in Greece.

beetroot humus

Ingredients:

3 medium-size cooked beetroots, about 300g
300g cooked chickpeas.
(NB.  I soak the dried chickpeas overnight, change the water twice, then throw it out and cook the chickpeas in fresh water.  Sounds a pfaff, but it’s a good habit in case your guests have issues digesting pulses, those problematic oligosaccharides)
1 generously heaped tbsp tahini
juice from 1 lemon (or half, if it’s a super juicy Mediterranean one)
1 large clove of garlic (or more if you’re game)
80ml virgin olive oil
sea salt to taste
optional chilli flakes – go easy
small amount of water to thin the mixture as you blend

 

Method

Basically everything is blended together – can’t get much easier.  I start with the beetroot, then add 99% of the chickpeas (rest is decoration), together with some oil and the tahini and spices/herbs.   If the mixture is getting too stodgy, aka like concrete, carefully add a little water to the mix until it’s just right for you.
A lot of humus recipes rely on the oil for the smooth consistency however I find using more oil instead of a little water makes it far too heavy and rich.

Top with a few cooked chickpeas or any herbs of your choice.  Kali orexi!

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>