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
- 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
- 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.
- Remove from the oven and peel by rubbing the skin off.
- Place all ingredients into a blender and purée until smooth. Season to taste.
- To make the grissini sticks, place salt into the bottom of the bowl and add the flour.
- Mix the yeast, water and oil together and pour into the flour.
- Using a mixer, start mixing at a low speed for three minutes and then increase the speed and knead for a further five minutes.
- Let the dough rest for 20 minutes.
- 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