Monday, 25 July 2016


Having been watching and enjoying the latest series of My Kitchen Rules Australia in the UK over the last two weeks, I was bowled over by a particularly gorgeous looking beetroot hummus that was made by one of the couples during their instant restaurant. I wanted to try it and so this weekend I had a look at some recipes for beetroot hummus and came up with this take on this delicious dip that not only looks so brilliantly bright and vibrant but tastes like nothing I've ever had before as well. It's so delicious!

Beetroot Hummus

3 Medium Size Bulbs Of Beetroot
400g Can Of Chickpeas
Juice And Zest Of 1 Lemon
3 Grated Cloves Of Garlic
2 Tbsp Tahini
1 Tsp Salt
1/2 Tsp Paprika
Large Pinch Of Chili Flakes
1 Tbsp Olive Oil

  1. Get your oven straight on to 180 degrees (160 fan) and separately wrap each bulb of unpeeled beetroot in foil and place in the oven to roast for 1 hour. Unwrap the foil from the beetroot, pop on some gloves and rub the bulbs to remove the skin. Chop the beetroot into chunks and throw into a bowl.
  2. Drain the chickpeas and add them to the bowl with the beetroot along with the juice and zest of the lemon, garlic, tahini, salt, paprika, chili flakes and olive oil and give everything a good mix together. Use a stick blender to blend the hummus to the consistency of your choice. 
If you find the hummus to be too thick you can add a smidge more olive oil to loosen it up a bit more until you get it too just how you like it. If you have any knocking around, sprinkle over some flaked almonds or crushed pistachios to add a bit of crunch to the hummus. Warm up some pitta bread or cut up some carrots into batons and get dipping into the bright purple hummus that is so vibrant that it almost looks unreal. A bit like the taste! That roasted beetroot flavor is amazing and is really lifted by the combination of the lemon and garlic whilst a slight smoky chili kick sits just in the background. Brilliant is the only way I can describe it.

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