My darling wife Diane loves beetroot – pure and simple, always has done, always will do!
If we go out for lunch or dinner and beetroot is on the menu in any shape or form, then I know instantly what she is going to choose! The last time we ate at Tom Kerridge’s 2 Star Michelin restaurant The Hand & Flowers in Marlow – guess what was on the menu?
Right ……………….. you guessed correct!
With my love of Yotam Ottolenghi’s DVD Mediterranean Feast & Jerusalem on a Plate and the amazing hummus that is produced in Israel, I just had to combine that with Di’s fave food, so here goes …………….
- 1 x 400g good quality tinned chickpeas – drained, rinsed & drained again
- 300/325g fresh beetroot
- 1/2 tsp salt
- 1 x lime – zested & juiced
- 2 garlic cloves – de-skinned & crushed
- 2 tbsp light tahini (supermarket or health food store)
- 2 dstspn ground cumin
- 100ml extra virgin olive oil
- 2 tbsp hot horseradish
- 1 tsp finely chopped coriander
- Parathas, Socca Bread or Flatbreads for dipping – or some nice aromatic crisps for ‘dipping’.
- Top and tail your beetroot, place into a deep saucepan and cover with cold water. Add a little salt and place over a high flame and bring to the boil. Reduce to a simmer and cover with a lid and cook for approx’ one hour until you can pierce the beetroot easily with a small sharp knife. Remove from the heat. Drain and cover with cold water and ice cubes. Once cold, you should be able to easily remove the skin with your fingers.
- Cut 250g of the beetroot into rough chunks, then place all the ingredients, except the coriander, into your Thermomix bowl, cover with lid and MC and process for 5 seconds/speed 5. Scrape down and process again until you have a smooth mixture.
3. Turn out into a bowl, cover and refrigerate until ready to serve.
4. Turn out into serving bowls, and gently fold in or sprinkle over the chopped fresh coriander.
5. Serve with Parathas, Socca Bread or Flatbreads for dipping. This also works really well with Spicy & Aromatic Curry Crisps (Morrisons).
To give this hummus a bit of additional texture, cut the remaining beetroot into a fine dice (brunoise) and fold into the mixture at stage 3. If not doing this, then use 250g of beetroot at Stage 2.
To give this a really authentic Eastern Mediterranean feel, fold in a little finely chopped preserved lemon before you serve. This is so typical of the sort of hummus dish you would find in Israel, although you are unlikely to find many beetroots there!!!!