Beetroot Hummus
This vibrant beetroot hummus brings together sweet, earthy beetroot with creamy chickpeas, warming spices and a bright squeeze of lemon. Serve with fresh vegetables or spoon generously over warm Loveloaf.
Serves: 2 People
INGREDIENTS
1-2 medium beetroot, peeled and diced
½ tbs ghee or coconut oil
¼ tsp mineral/rock salt
¼ tsp cumin seeds
¼ ground coriander
½ tsp fennel seeds
⅛ tsp asafoetida
1-2 tsp tahini
A squeeze of fresh lime juice
A few fresh mint leaves
Paneer/cottage or feta cheese to garnish
HERE’S HOW:
Beetroot can either be roasted or gently cooked on the stovetop.
Roasting helps to concentrate the natural sugars within the vegetable, creating a sweeter, richer flavour.
OVEN METHOD
Place the beetroot into a small ovenproof dish. Add the ghee or coconut oil, salt, cumin seeds, coriander, fennel seeds and asafoetida. Add just enough water to cover the bottom of the dish. Cover and bake at 200°C for approximately 30 minutes, turning once during cooking. The beetroot is ready when a knife slides easily into the centre.
STOVETOP METHOD
Place the beetroot into a saucepan with the ghee or coconut oil, salt, cumin seeds, coriander, fennel seeds and asafoetida. Add water to approximately one-third the height of the vegetables. Bring to a gentle boil, then reduce to a simmer and cook for around 30 minutes, checking occasionally to ensure the pan does not boil dry. The beetroot is ready when a knife slides easily into the centre.
Allow the beetroot to cool slightly, then transfer to a blender along with the tahini, fresh lime juice and mint leaves. Blend until smooth, adding a splash of water if needed to achieve your desired consistency.
Transfer to a serving bowl and garnish with crumbled paneer, cottage cheese or feta and a few extra mint leaves.
Serve alongside soft crudités, Loveloaf or enjoy as part of a balanced meal with a nourishing grain and seasonal extractive vegetables.
COOK’S NOTE