I love this dip and so do most people who try it at my cookery classes - even if they dont like beetroot! A traditional hummus is made from chickpeas and tahini, in this variation I do not use any chickpeas. The fresher the beetroot the nice the dip will be.
Ingredients
500g fresh beetroot
3 tbsp. tahini
1 clove garlic, crushed
2 tbsp. Extra virgin olive oil
1 tbsp. apple cider vinegar
2 tsp. ground cumin
½ tsp. sea salt
3tbsp. water
Method:
1. Wrap each beetroot in foil, do not peel and leave 3cm stem on to prevent 'bleeding.'
2. Roast in the oven at approx. 180ºC for 40 mins, until beetroot is tender, this may vary depending on the size of the beetroot.
3. Peel beetroots, skin should slide off easily.
4. Blend all ingredients in a food processor, taste and season if necessary.
Tip: do not use cooked beetroots in the vacuum packs you see in supermarkets or veg shops as this will result in a watery pink dip that is lacking in flavour.
Serving suggestions : Serve with crudite or toasted pitas as a snack or on my delicious turkey and courgette burgers.
Storage: This will keep in the fridge for 3-4 days
