Beetroot hummus

Name: Beetroot hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4-6 servings
Cuisine: Boil
Ingredients: 6 beetroots medium; 1 can chickpeas; 1/2 feta cheese; 80 ml fresh chillies 573; 2 chopped; 2 fresh basil; 1 tsp tahini; 1 garlic cloves; 1 tsp sugar; lemon juice only; freshly ground black pepper; salt; 10 pita breads mini

4-6 servings Prep: 10 mins, Cooking: 5 mins

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With warm baby pitas.

By Food24 March 27 2012

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Ingredients (13)

6	beetroots — medium
1 can	chickpeas
1/2	feta cheese
80 ml	fresh chillies — 573
2	chopped
2	fresh basil
1 tsp	tahini
1	garlic — cloves
1 tsp	sugar
	lemon — juice only
	freshly ground black pepper
	salt
10	pita breads — mini

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Method:

Pull the stems off the beetroot in a twisting motion – cutting them makes them bleed. Boil them in water until soft.
Cool and peel carefully.

Cut them roughly and place them in a bowl. Peel the garlic clove and add to the bowl along with the chickpeas, tahini, olive oil, sugar, mint, lemon and seasoning. Taste and adjust seasoning if necessary.

Blitz it until smooth. Crumble the feta over the beautiful pink hummus.

Warm the pitas in a hot oven for 3-5 mins and serve when warm.

Reprinted
with permission of Chef Caro. To visit Chef Caro’s
blog, click here.