Roasted Beetroot Hummus
Every month I am the happy recipient of a Degustabox. I love these boxes. Opening each one is a bit like opening a Christmas box. Always a surprise and always filled with things I want to try. Degustabox is a monthly foodie subscription service that sends out a range of specially selected foodie products. There’s always a great mix of new products that I haven’t tried before, as well as plenty of treats from more established brands. Quite often you will have the opportunity to try new products before they arrive in the shops, so it can be a bit of a sneak peak! Each Degustabox costs £12.99, delivery costs are included in the price, and there is no fixed contract involved – you can cancel at any time. I love getting these boxes. When I saw the contents of June’s BBQ Box I knew right away which product I wanted to highlight, but more about that in a little bit.Let me tell you about the other products I received first!
ENRJ Apple and Berries: Aromatic apples bountifully berryfied, and naturally caffeinated with a dash of green arabica coffee bean. A bottle a day … after all it’s one of your five-a-day!
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LIGHT BITES Mango with Vanilla Yoghurt Fruit Chips 1 X £1.49
Deliciously healthy snacks for those looking for something light and extremely tasty without the remorse.
Snack virtuously with Light Bites; every pack is under 100 calories and full of deliciousness – from the superfoods in the bars to the freeze dried, locked in goodness of real fruit in our fruit chips. The popped chips are gluten free and high in protein too!
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Use that roasted beetroot to make a delicious hummus and I am in dipping heaven!
Makes 4 servings
I had made beetroot hummus with already cooked beetroot in the past, but got to wondering how much better it might taste if I roased the beetroot first. Wow is all I can see. Roasting really helps to bring out the natural sweetness of this fabulous vegetable!
240g beetroot (1/2 pound)
2 cloves of garlic, peeled and smashed
2 1/2 TBS olive oil
You will also need:
1 (400g) tin of chickpeas (14 ounces), drained
3 tsp Tahini
100ml extra virgin olive oil (7 TBS)
50ml fresh lemon juice (3 1/2 TBS)
salt and black pepper to taste
Preheat the oven to 200*C/400*F/ gas mark 6. Have a baking tray ready. Peel the beetroot and cut each into wedges. Place onto a large square of aluminium foil, Add the garlic and olive oil. Bring the foil up around the beetroot and scrunch together to seal it in completely. Place into the preheated oven and roast for 445 to 50 minutes, or until the beetroot is tender. It should yield with a bit of pressure and a skewer should insert easily.
Tip the cooked beetroot into the bowl of a food processor, along with the garlic and any accumulated juices. Add the drained chickenpeas. Tahini, cumin, olive oil and lemon juice. Blitze to a smooth puree. If it is too thick add some of the reserved chickpea liquid to give you the consistency you desire. Season to taste with salt and pepper, and blitz again to combine. Scrap into a serving bowl, cover with plastic cling film and chill until needed.
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Source: http://theenglishkitchen.blogspot.com/2017/07/roasted-beetroot-hummus.html
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