Tuesday, 9 October 2018
Beetroot Hummus, a delicious vegetarian dip
In Australia, Summer doesn't officially commence until December 1st and continues through the three hottest months of the year until the end of February. Here in North Queensland, though, it feels as if Summer has arrived, although by December 1st it will probably be much hotter, unless we receive some much needed rain. I think it's fair to say though that in my part of the world, the Barbecue season has begun, which also involves invitations to Barbecues at friend's houses. Different cultures have different ideas about what to take to a friends house when invited for a BBQ (the Aussie abbreviation for a barbecue), however here in North Queensland, we always ask what the host would like us to bring, which is generally some beer or a bottle of wine, or a salad, or a dessert, or just a dip. Beetroot Hummus isn't just a dip, it is the perfect dip to take and there is a fair chance that not many people there will have already tasted it, not one homemade from scratch anyway.
If I have time, I always make this dip from scratch, which involves buying the fresh beetroot from the Farmer's Markets, boiling them, allowing them to cool and then removing the skins, chopping them up, and whizzing them up in the food processor with the other ingredients. The flavours are earthy and sweet, and the colour is a vibrant rich pink, one of my favourite colours for lots of things. Beetroot hummus can also be made from tinned or bottled beetroot which is fine, but the natural earthiness of the beetroot is slightly camouflaged by the pickling vinegar. Take this to a BBQ or even to a dinner invitation with some flatbread, sourdough bread, chopped vegetables or even crackers, and it will be a winner. I try to keep a batch in the refrigerator as a snack in between meals if we are feeling peckish, as it is very healthy and keeps for a couple of weeks. It also freezes well. I hope you try this recipe this weekend as I know you will enjoy it.
450g freshly cooked, cooled, peeled and chopped beetroot, or tinned or bottled chopped beetroot
400g freshly cooked chickpeas, or tinned chickpeas
2 garlic cloves, roughly chopped
1 tablespoon tahini
1 tablespoon lemon juice (or 2 for more of a tang)
2-3 tablespoons Extra Virgin Olive Oil
Place the cooled and chopped beetroot, chickpeas, tahini, lemon juice and garlic in the food processor bowl and whizz up until thoroughly mixed to a paste.
Keep the motor running and slowly add the olive oil though the chute of the bowl. The mixture will thicken up and become smooth and start to develop some shape from the blades. Add a little more oil and lemon juice if it is still too thick.
Season with salt and pepper to your taste, mix again and spoon into your serving bowl.
Serve with warm sliced Turkish bread or Sourdough bread.
I like to garnish mine with black and white sesame seeds and chopped parsley.
For more hummus recipes see:
Home made chickpea hummus
Add some pickled zucchini as well to the platter for extra pizazz.
What do you like to take to a BBQ if you are invited to one, and has your BBQ season started yet?
Hoping you have an enjoyable day in your part of the world, and keep smiling.