Ace the festive season with beetroot hummus
That endless stream of visitors. The unexpected drop-ins. The hangers-on who linger from dawn to dusk. Not only does the festive season demand an extraordinary supply of patience but also a rather hefty supply of nibbles. Spend a morning whipping up a batch of this beetroot hummus and pull it out of the fridge as needed. It makes a fantastic companion for crackers, flatbread and a cheeky glass of white. Hey, it’s Christmas.
INGREDIENTS
250 g beetroot
200 g chickpeas
1/4 cup tahini
2 garlic cloves, crushed
4 tablespoons lemon juice
1 teaspoon ground cumin
handful of fresh coriander, chopped
1/4 cup olive oil
salt and pepper, to taste
TO MAKE
Peel, chop and roast the beetroot.
When cool enough to handle, add the beetroot along with the rest of the ingredients except for the olive oil in a blender or food processor.
Blend well, then pour in the oil and blend again.
Add a little water if needed and season with salt and pepper to taste.
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