Beetroot hummus with smoked oil and roast spices
We found this lovely recipe in the Guardian food section ‘Cook’, edited by Felicity Cloake. It’s an unusual take on a dip we love: beetroot gives this version an intense, irresistible, deep-pink hue. Use freshly cooked or roasted beetroot – pre-packs give a watery finish. The original recipe suggests that you peel the chickpeas but buy a good-quality brand so you don’t need to. A food processor or blender gives the best result. We have also used a locally grown and pressed smoked rapeseed oil which adds an additional flavour layer.
250g cooked, peeled beetroot, roughly chopped
1 x 400g can chickpeas, drained
Juice of 2 lemons
1 tsp roasted ground coriander
3 large garlic cloves, crushed
1-2 tbsp smoked rapeseed oil
1 tsp sesame seeds
1 tsp cumin seeds
Sea salt and freshly ground black pepper
Place the beetroot in the food processor with the drained chickpeas, tahini, lemon juice, coriander and crushed garlic. Process until the mixture is smooth enough for you.
Heat the rapeseed oil in a heavy frying pan and fry the sesame and cumin seeds, stirring continuously, for no more than 2 minutes, making sure they don’t catch. Add about two-thirds of this to the food processor, along with some seasoning, and blend.
Place the hummus in a serving dish and make a swirl in the centre. Spoon over the toasted seed-and-spice mix and serve with crudités.
We served this with our Taste of Surrey Platters with beetroot that was grown locally by James and Catherine Dampier and their team at Village Greens. They have two farm shops in Surrey where they sell produce from local producers and from their own land. We used them for all the fresh produce for our event plus tomatoes from Nutbourne.