Doesn’t healthy look pretty?
After attending Stella Artois picnic last week and trying the gorgeous menu Rosie Birkett had prepared, I found a new love for beetroot. Or let’s just say a new spark for a long lost love. I’m now currently having a bit of a beetroot obsession, so I hope you all love beets as much as I do as there will be plenty more beetroot recipes to come! Since Ascot I’ve literally had this hummus every day, on every meal with practically anything.
And the colour, I mean look at that Pink! It literally blows my mind how gorgeous it looks laid out on the table. Picnic food, movie night, football with friends, paired with a nice chilled glass of your favourite beer it works for it all! And it’ll last you about 5 days if kept in the fridge.
It’s super simply to make, once you’ve roasted your beetroot, it’s just a matter of throwing everything into your blender, and there you have it roasted beet hummus.
- 1 roasted beetroot
- 1 tin of chickpeas
- 2 heaped tbsp Tahini
- 1 clove garlic
- 2 tbsp lemon juice
- Salt and pepper
- 3 tbsp of olive oil
Start by roasting your beetroot. Wrap your beetroot in foil, and place in a preheated oven at 200 degrees celcius for about an hour. Remove from the oven and let cool, then simply peel off the skin and chop into chunks.
Drain chickpeas, and rinse off any of the excess brine (Store the liquid, known as Aquafaba as this is great for baking vegan treats). If you have the patience I recommend you peel the chickpeas, as this will leave a much smoother consistency.
Place the chickpeas, beetroot and garlic into a blender, blend until chunks reduce in size. Follow by adding the tahini, lemon juice and a pinch of salt and blend until combined. Slowly incorporate the olive oil until and adjust seasonings as needed, if the consistency is too thick add a splash of water.