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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)
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    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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