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.
- 45 minutes
- 6 – 8 pax
- 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
- 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.
Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.
She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.