Beetroot Hummus

Tuesday, April 14, 2015

I first tried beetroot hummus at an iftar meal at The One restaurant in Abu Dhabi. I loved it immediately, and many iftar meals in the following years, at the same restaurant, saw me seek out the dark pink spread. It never appeared on the daily menu. I even asked the chef on duty for the recipe, he was aghast at my audacious query. He vaguely prescribed some ratios should I try to experiment at home. Weary of failure I never attempted it. After landing in Sydney I was overjoyed to see multiple brands fighting for first place in the front row of deli counters. As my eyes waded through the line-up, casting aside those with added preservatives, I spied the Organic Indulgence brand. So good, even better than the version at The One restaurant. Several weeks later I was offered a taste of homemade beetroot spread from a beaming parent during a get together with our kids, she added mint to hers and it was lovely and fresh on the palate. A huge bag of fresh mint from my neighbours garden spurred me on, the result was better than I expected. Delicious. Aside from pita bread it's crazy good with ancient grain tortilla chips.

I seem to be making up for lost time having never grown up eating beets, I usually eat it in the raw all chopped up in a salad with it's faithful companion avocado or roasted until it's slightly chewy and splashed with some red wine vinegar. This smoother version adds another style to the growing list of possibilities.

Beetroot Hummus
Lovely with pita bread, ancient grain tortilla chips and vegetable crudités.

850g medium size beetroot
3 tbsp extra virgin olive oil
1 small spanish onion, chopped
1/2 cup tahini
2-3 tbsp mint
Juice of 1 lemon
1 tbsp apple cider vinegar
handful of chopped pistachios (for garnish)
handful of chopped dill (for garnish)

Preheat the oven to 200 degrees celsius/390 fahrenheit.

Scrub the beetroot of any dirt and place on a lined baking tray. Roast for about 1-1.5 hours until the beetroot is soft when pierced with a knife. Leave to cool before peeling off the skin and trimming the ends. Weigh to arrive at 500g, you might wound up with more if thats the case save the excess for a salad addition.

Sauté the onions in the extra virgin olive oil over a gentle heat until they are soft and translucent. Add this to the beetroot along with the tahini, mint, lemon juice and apple cider vinegar. Puree until smooth and creamy. Serve it topped with the pistachios and dill.