Beetroot hummus

Recipe from: 27 March 2012
beetroot hummus

Ingredients 13
Servings 4-6
Time 00:10

Ingredients

  • 6
    medium beetroot
  • 1
    can
    chickpeas
  • 1/2
    wheel feta cheese
  • 80
    ml
    olive oil
  • 2
    mint leaves
  • 2
    large basil leaves
  • 1
    tsp
    tahini
  • 1
    garlic clove
  • 1
    tsp
    sugar
  • Juice of 1 small lemon (to taste)
  • black pepper
  • salt
  • 10
    baby pita breads
 

Method

00:05
 
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.



 
 

Read more on: beetroot  |  boil
 

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