Charred Beet Hummus

Charred Beet HummusErin Kunkel

F&W Pick: Charred Beet Hummus

Brooke Lewy: Vegetables On Fire

Chronicle Books, €19.59

Photographer: Erin Kunkel

With an abundance of home-grown vegetables in Ireland and the increasing popular trend of grilling, this book is right on cue. With 60 exciting ways to cook vegetables, this offering is not only for vegetarians but also meat lovers who want to discover hearty ways to enjoy beautiful vegetables. Kunkel proposes an array of innovative, filling recipes that everyone will love.

F&W Pick: Charred Beet Hummus

Serves 2-3

  • 3 small to medium beets
  • 1x445g can chickpeas
  • 60ml plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 3 garlic cloves, unpeeled
  • 55g tahini
  • Feta cheese, to garnish

1 To prepare the beets, scrub them well, trim off the tops and any long root ends then wrap them in two layers of aluminium foil.

2 Drain and rinse the chickpeas under cold water. In a small bowl, toss them with 2 tablespoons of olive oil and sprinkle with salt.

3 Heat the grill to medium-high and put a piece of aluminium foil to one side. If using a charcoal grill, place the packet with the beets next to the coals. If using a gas grill, place the beets on the grate. Transfer the chickpeas to foil, then grill the beets, chickpeas, lemon halves, cut-side down, and the garlic cloves, shaking the chickpeas every few minutes until they’re brown in spots, for 10-15 minutes. Remove the lemons  and garlic after around 8 minutes. Cook the beets, flipping once halfway through, for around 30 minutes.

4 Transfer the charred chickpeas to a food processer or blender. When the garlic cools, remove the skins and add to the food processer. When the beets cool, peel them, coarsely chop them and add to the food processer. Finally, add the juice from the lemons along with the remaining olive oil, tahini and the kosher salt. Blend until smooth, then serve warm and garnish with the crumbled feta cheese.