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by Anissa Talbi Dobson July 16, 2018

This vivid purple hummus is great as a dip to serve with vege bites or pita crisps and also good smeared on a plate as a foundation for salads and roast vege meals, in a sandwich or as a side with roast lamb. Caramelising the beetroot in the oven adds an extra layer of flavour but if you’re in a hurry you can use precooked boiled beetroot and skip the roasting step.

Ready in 10 mins

Makes 6 Serves

beetroot, peeled and cut into wedges

2 tbsp extra virgin olive oil

1 tsp sugar

1 tsp salt

ground black pepper, to taste

2 x 400g/14oz can cannellini beans, rinsed and

drained, or 2½ cups cooked cannellini beans

2 cloves garlic, coarsely chopped

¼ cup natural yoghurt

2 tbsp lemon juice

2 tsp pomegranate molasses or Balsamic Glaze (see page 200)

TO SERVE (OPTIONAL)

½ cup chopped roasted hazelnuts
½ tsp sumac
chopped or torn mint leaves

Preheat oven to 180°C/350°F fanbake and line an oven tray with baking paper for easy clean-up. Place beetroot on tray with oil, sugar, salt and pepper and toss to coat. Spread out in a single layer and bake until tender and just starting to caramelise (35-40 minutes).

Transfer to food processor with all remaining ingredients except hazelnuts, sumac and mint and whizz to a smooth purée. Adjust seasonings to taste. Serve topped with a sprinkle of hazelnuts and/or sumac and mint, if desired. If not using at once, it will keep for a week in the fridge and freezes well.

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