Roast beetroot hummus
Photography by Steve Brown
Preparation Time
20 minutes
Makes 950g (about 4 cups)
Serves 8
Ingredients
1 825g can whole baby beets, drained, chopped
2 400g cans chickpeas, rinsed, drained
100ml olive oil
75g (1/4 cup) tahini (sesame paste)
3 garlic cloves, crushed
1 tbs ground cumin
Salt & freshly ground black pepper
Method
Place half the beetroot and chickpeas in the bowl of a food processor and process, scraping down the side of the bowl with a spatula when necessary, until finely chopped. Add the remaining beetroot and chickpeas and process until combined.
Add the oil, tahini, garlic and cumin, and process, scraping down the side of the bowl with a spatula when necessary, until the mixture forms a paste. Taste and season with salt and pepper.
Notes
This is great with grilled chicken. Transport in an airtight container.
Good Taste - December 2001
Recipe by Amanda Kelly & Kerrie Mullins
