Beetroot Hummus

Prep Time:

10 minutes

Cook Time:

5 minutes

Serves:

6

I developed this one summer during Covid while doing takeaways at The Hut, Elements, with my good friend Jamie Stevenson. The beetroot adds a vibrant colour to the dish and provides vitamin B9 and potassium.

Ingredients

1 x 400g tin of chickpeas, drained, or cooked sprouted chickpeas (keep 30g for roasting)
1 lemon, juiced
2 cooked medium-sized beetroot
2 x tbsp tahini
4 + 1 tbsp olive oil
½ lemon, juiced and zested
100 / 120ml cold water
10 wild garlic stems, chopped
Sea salt and black pepper
1 tbsp Arabic spice

Method

1 Strain the chickpeas, blend all the ingredients together, apart from the spice, season well with salt and pepper
2 On a medium heat add 1 tbsp olive oil, add the spice and the wild garlic cook for a minute
3 Then toss in the 30g reserved chickpeas
4 Spoon the beetroot humus onto a plate making a well in the middle, then garnish with the roasted chickpeas

Bring it to your table

Planning a meal or private event inspired by this recipe? Contact Andy to discuss your menu.