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.
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)
|Ready in 10 mins
|| Makes 6 Serves
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.