Beetroot Hummus

A vibrant alternative to traditional hummus.  

  • 2-3 Raw Beets
  • 1 Clove of Garlic, unpeeled
  • A Small Bunch of Thyme
  • A Drizzle of Olive Oil
  • 100g Cooked Chickpeas
  • 3 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 tsp Balsamic Vinegar
  • 1 Tsp Cumin Seeds
  • Sea Salt & Freshly Ground Black Pepper

Preheat the oven to 200. Peel and Quarter the beets and wrap in a tin foil parcel with the garlic, thyme and a drizzle of olive oil. Cook for about 45 minutes or until the beetroot is tender. Allow to cool slightly.

Place the cumin seeds in a frying pan and gently dry fry until they start to release their aroma.

Remove the thyme and place the beets and peeled garlic in a food processor or blender along with the chickpeas, olive oil, lemon juice and balsamic vinegar. Process until it forms a fairly smooth puree. Add the cumin seeds and just blitz a couple of times; then season to taste.