- 2 large or 4 small beetroots
- Salt and pepper
- Extra virgin olive oil
- 2 tins chickpeas, drained and rinsed
- 4 cloves garlic
- 2 tablespoons tahini
- Juice of half a lemon
- 1 tsp ground cumin
- Half tsp sumac
- 1 tsp ground coriander
- Pinch chilli powder
- 1 tbsp dukkah or toasted sesame seeds, to serve
- Preheat your oven to 180C. Top and tail the beetroot, then place on a sheet of a tinfoil. Drizzle with a little oil, then scatter over some salt and pepper. Place the beetroot in the oven to roast for about an hour or until the flesh is tender when pierced with a knife. Remove the foil and leave to cool to room temperature on a plate.
- When cool, roughly grate the beetroot into a food processor - I always leave the skin on, but you can remove it if you prefer. Add the chickpeas, garlic, tahini, about 100ml oil, the lemon juice and spices to the processor with a pinch of salt and pepper, then blitz until smooth. Taste as you go, adding extra seasoning or lemon juice as needed. You might also need to add more olive oil, or even a little water, to the mix to achieve the desired consistency.
- Once you're happy with the consistency, scrape the beetroot hummus into a serving bowl, then drizzle over a little oil and top with the dukkah or sesame seeds. Serve the hummus alongside your favourite crisps or with crudités.