Choosing recipes that can be made ahead and taste fantastic is an important part of a successful celebration feast. The beetroot hummus is a great example of this. The humble beetroot can be transformed into something quite unusual with tastes from the Middle East and served as a dip with a variety of flatbreads.
Preperation Time
- 45 minutes
Cooking Time
- n/a
Serves
- 6 – 8 pax
Ingredients
- 3 x 400 gm cans of chickpeas
- 4 small ice cubes
- 8 tbsp tahini
- 8 tbsp yoghurt
- 8 tbsp lemon juice
- 5 small cloves garlic
- 1 extra small beetroot (boiled)
- salt (to taste)
- extra virgin olive oil
Method
- Strain the chickpeas into a colander. Peel off their skins and then briefly rinse them through water.
- Place the chickpeas in a food processor. Start the machine then add the ice cubes, tahini, yoghurt, lemon juice, garlic cloves and beetroot.
- Add salt to taste.
- When the mixture is smooth and creamy, spread the hummus onto a serving platter and use a spoon to make a well in the middle.
- Drizzle olive oil on top.
- Serve with fresh warm pita bread or homemade pita crisps.
