Roasted Beetroot Hummus With Grissini Sticks

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Spice up your usual hummus with Niall Hill's beetroot recipe.

"This is a different take on hummus. The seasonal beetroot adds a sweetness to it and is also very good for your blood. Beetroot is beautiful roasted rather than pickled. This keeps for almost a week in the fridge." – Niall Hill

Serves 6

Ingredients:

  • 450g/15oz beetroot
  • 370g/13oz chickpeas, cooked
  • 25g/2 tablespoons tahini
  • 3 cloves garlic
  • 80ml/ 3fl oz lemon juice
  • 4g/1tsp cumin
  • 55g/2oz olive oil

For the grissini sticks:

  • 6g salt/1 teaspoon 
  • 300g/10.5oz strong flour
  • 6g/1tsp fresh yeast or 3g/ 1/2 teaspoon dried yeast
  • 6ml/1tsp olive oil
  • 180ml/6 fl oz water

Method:

  1. Wash the beetroot, place on a bed of salt and roast in a preheated oven at 180ºC/gas mark 4 until tender, about one to two hours.
  2. Remove from the oven and peel by rubbing the skin off.
  3. Place all ingredients into a blender and purée until smooth. Season to taste.
  4. To make the grissini sticks, place salt into the bottom of the bowl and add the flour.
  5. Mix the yeast, water and oil together and pour into the flour.
  6. Using a mixer, start mixing at a low speed for three minutes and then increase the speed and knead for a further five minutes.
  7. Let the dough rest for 20 minutes.
  8. Cut the dough into small pieces and roll into long, thin breadsticks. Place on a baking tray lined with parchment and bake at 240ºC/gas mark 8V until cooked, about 10-15 minutes. Serve with the hummus.

TIP: Replace the cumin in the hummus with a herb, such as tarragon or coriander.

Photography credit: Harry Weir, assisted by Brian Clarke

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