Beetroot is in Season and
Hummus is always on the menu!!
Having decided to become more ‘prolific’ with my blog posts, I have teamed up with the wonderful Goldhill Organics. We will be bringing you recipes over the course of the year, using seasonal vegetables.
As Eat Seasonably state: “Fruit and vegetables taste best when eaten in season….. you can enjoy fruit and veg that not only tastes better, but is better value as well as better for the planet.” The link will take you to a calendar, that will help you discover which produce is at its best throughout the year.
Just feast your eyes on these gorgeous beetroot available from Goldhill!! What a vegetable of beauty!
Beetroot + Sri Lankan Spices = Fusion Flavour Explosion
These gorgeous beets from Goldhill were destined for a special dish. We consume copious amounts of hummus in this house and I am always looking for ways to tinker with my recipes. Beetroot hummus is nothing new but I have added a twist to this recipe, using pure spices sourced from the glorious island of Sri Lanka!
Time to prepare for Beetroot Hummus
Makes approx 500gms
Preparation Time – approx 5-10 minutes
Eating Time – seconds!
400g tin of Chickpeas (drain and rinse)
2-3 medium sized beetroots (either peel and boil till soft or roast in the oven)
2-5 tbs Olive Oil (add more or less depending on your desired consistency of the hummus)
1-2 tbs tahini
1 tsp turmeric powder
1&1/2 tsp cumin powder
2-4 large garlic cloves
2 tsp lemon juice
Grated zest of half a lemon
Salt & Pepper to taste
Optional but super tasty – 1 big handful of fresh chopped coriander leaves
Time to get Preparing -
Now comes the easy bit!! Add all the ingredients in to a food processor and blend. If you like a coarser hummus, blend it till you see that all the ingredients had mixed in. If you prefer a smoother consistency blend for a few minutes longer.
Getting all the ingredients ready speeds up the process.
Once you have reached the desired consistency, transfer and store in a glass jar or dish. Pour a little extra olive oil over the top of the hummus and then cover with a lid or some kitchen foil/cling film. This will keep in the fridge for about 5 days…..if it lasts that long!
I made my beetroot hummus very smooth to allow the coriander leaves to blend more into the mix. If you want to keep the more vibrant and familiar colour of beetroot, use a little less turmeric powder.