Beetroots are easy to grow, and quite fun too. It grows really well, but I need to improve my technique (mainly by thinning) so I get proper big beetroots on our allotment, rather than small ones that I can hardly slice them. We did manage to grow a few and I had to widen my repertoire of recipes using beetroots.
I found a hummus recipe in Red Magazine, and adapted it a bit. What I love about this recipe, besides the vibrancy of the colour, is that it is healthier than my homemade regular chickpea hummus recipe.
This recipe is using cannellini beans instead of chickpeas. The swap happened purely by chance. I was on auto pilot, opened a tin thinking it was chickpeas. It was not, but by then I was not going to waste it and decided to try the recipe with the cannellini beans, and it was totally worth a swap. It does not work with all recipes (for instance green hummus), but it works for this one and a carrot hummus version.
I have tried different versions of it. But this is the one I go back to all the time. To get the smoothness of the hummus, I use a high speed blender. It takes seconds to achieve making it a really quick starter to any meal – or at least one with minimum effort required.
- 3 medium-sized beetroots
- 2 tsp cumin seeds
- 1 tbsp olive oil
- 1 tin cannellini beans
- 1 clove garlic
- 1 juice lemon
- 2 tbsp tahini
- coriander optional
- dukkah optional
- Preheat the oven to 180oC
- Cut the beetroots into even medium-sized pieces. Toss them with olive oil and cumin seeds so that they are coated. Season. Roast for 25 minutes
- Blitz the beetroots with one tin drained of cannellini beans, garlic, lemon juice and tahini (add a bit of water if needed)
- Garnish with coriander, dukkah and oil
If you try one of my recipes, let me know in the comment box below or by using #eatbreathecreate on social media. I would love to see your own version.