Beetroot Hummus

If you like my previous hummus recipe, turn it pink this time by incorporating beetroots while whizzing up the ingredients.  Not only does it look exciting at the table, beetroots add a depth of flavour to the dip and we have all the superfoods (together with chickpea, tahini and olive oil) on one plate.  I use locally grown baby beetroots which are sweet as lollies once cooked and have to resist popping them straight into my mouth!  Pre-cooked, peeled beetroots in vacuum-sealed packs are also good if you prefer the convenience.  Serve the dip with vegetable sticks, crackers or the traditional way with flatbread.

Makes about 2 cups

INGREDIENTS

• 250g / 9oz baby beetroots, cooked & peeled (about 4)
• 400g / 14oz tinned chickpeas
• ¼ cup tahini
• 1 garlic clove, chopped 
• ¼ cup fresh lemon juice
• 2 tablespoons extra virgin olive oil, plus extra to drizzle on top
• sea salt, to taste
• freshly ground black pepper, to taste

For garnishing:

• 1 tablespoon flat-leaf parsley, finely chopped
• 1 tablespoon toasted sesame seeds

METHOD

1. To cook fresh beetroots, place them in a saucepan of salted water and bring to a boil.  Reduce the heat and simmer for about 15 minutes or until tender.  Drain and plunge them into a large bowl of cold water to cool and rub off the skins. Drain tinned chickpeas.  
2. Place chickpeas, beetroots, tahini, garlic, lemon juice, olive oil in the bowl of a food processor.  Blitz until a smooth paste is formed.
3. Season with salt and pepper, to taste.  
4. Transfer hummus to a plate or shallow bowl.  Use the back of a spoon to spread it around and make swirls on the surface.
5. Garnish with chopped parsley and sesame seeds.  Drizzle with more olive oil.
6. Serve with vegetable sticks or flatbread.  Keep hummus in an airtight container in the fridge for up to 5 days.