Homemade Hummus, nothing better with some homemade bread and maybe a few meats to go with it. This time I decided to do it a little differently and go with roasted beetroot hummus. The colour looks so vibrant and appetising.
I prefer my beetroot hummus silky smooth so I cook my tinned chick peas to ensure that they are all soft. Also the chickpeas are cooked in chicken stock to add a little more flavour.
Ingredients
- 1 large raw beetroot
- 1 tin of chick peas
- Chicken stock (or stock cube)
- 2 Lemons
- 1 clove of garlic
- pinch of Cumin
- 2 teaspoons of tahini paste
- Salt & Pepper
Instructions
Top and tail the beetroot
place in tin foil and add a little olive oil and salt, wrap tightly in tin foil and place in oven for around 1.30 (until tender)
rinse tin of chick peas in water to remove access salt
then place in a pan of water with chicken stock (or stock cube)
Cook for about 20 minutes until all chickpeas are soft (reserve some of the cooking liquor)
Roughly chop the garlic and place in the blender along with the cooked and cooled chickpeas
Once the beetroot has cooled remove the skin and roughly chop
add to the blender and whizz all the ingredients together
Now add salt pepper, squeezed lemon juice and a large table spoon of tahini paste.
Blend again and if the mixture is to thick add some of the chickpea cooking liquor
Now add the cumin and whiz once more. taste and then season more if required or add more cooking liquor
Notes
Serve with bread
Great on naan bread as well
