Beetroot is just one of those amazing vegetables that will match up with pretty much anything you pair it with. It brings colour and life to every dish that it is featured in and its unique sweet yet still savoury taste continues to lure me in for more and to be as creative with it as possible! My dad had actually tried out this recipe a few weeks ago and it tasted fabulous, so I thought I’d give it a try too! However, dad being dad, when I asked him what measurements he used, he responded with “I never measure anything, I just wing it” – not very helpful when you’re a food blogger. Alas, I measured as I go and these were what measurements and ingredients I ended up with
Beetroot and Walnut Hummus (yields 1 cup)
What you’re going to need
1 fresh beetroot, cricket ball size (or if you’re lazy/willing to splash out a few extra bucks then you can buy the precooked ones – not tinned though!)
1/4 cup walnuts
1 clove garlic
1 tablespoon tahini
3 tablespoons olive oil
3 tablespoons water
juice of 1/2 lemon (1 teaspoon roughly, but this is a taste preference)
salt and pepper
1. If you have bought a fresh beetroot, you will need to bake it first. All you have to do is cook the beet how it is (do not peel the skin) by wrapping in some foil and baking for about 45 minutes. When you can easily put a skewer through the centre, it is ready to take out. When it’s ready, remove the skin using a knive and cut the beet into small chunks. Then, put them in the freezer for about 2 minutes so they’re cool enough to work with.
2. Throw all of your ingredients except the water into a pulse blender or food processor. Blend until desired consistency is achieved (if not coming together smoothly, add a tablespoon of water at a time until you’re satisfied)
3. Serve with crackers or other vegetables such as carrots and cucumbers!