The perfect side dish, this rich ruby red roasted beetroot hummus is quick and easy to make – and delicious served on slices of toasted crusty bread
INGREDIENTS
4 or 5 fresh beetroots
1 clove garlic
Juice of one lemon
100ml extra virgin olive oil
1 tsp ground cumin
A pinch of cinnamon
Salt and pepper
4 tbsp tahini
Caraway seeds to garnish
Crusty bread to serve
STEP ONE
Heat the oven to 180°C and
roast the beetroot for about
an hour until soft enough to
easily cut with a sharp knife.
STEP TWO
Allow to cool so the skin detaches from the flesh, making them easy to peel.
STEP THREE
Put the peeled beetroot and all the ingredients, except the tahini, in a food processor and blitz at high speed until smooth.
STEP FOUR
Transfer to a bowl and add the tahini, stirring with a spoon until well mixed.
If you’ve missed any of our Spring Menu series, we have a seasonal spring dip with grilled asparagus to start, followed by a rainbow chard & spinach flaky tart. And for dessert? A tempting rhubarb cheesecake and colourful fruit tart.
