My love of beetroot is well documented on this blog. I simply can't eat enough of it. For many people, this fabulous root has been ruined forever for them by being exposed to the pickled variety, which completely kills off the earthy sweetness. You can roast it in the oven, wrapped tightly in foil and with nothing else added, for about an hour at 200C - afterwards, let them rest in the foil for 10-15 minutes then slip the skins off. Or you can cheat, as I so often do, and buy a vacuum pack of plain cooked beetroot from the supermarket for less than a quid.
Beetroot is also incredibly versatile - borscht is famous of course but it also works well in ice cream, for example, because of its sweetness and I recently stumbled across this recipe for beetroot rugelach, which I plan to make very soon.
Hummus takes less than 10 minutes to make in a food processor. This will keep in the fridge for up to a week in a sealed container.
What you need:
2 medium to large beetroots
A 400g can of butterbeans
1 tbsp olive oil
1 dsp tahini
Juice of 1/2 a lemon
Sea salt and black pepper
What to do:
Chop the beetroot into chunks, drain and rinse the butterbeans and put into a food processor along with everything else except the seasoning. Blitz into a thick purée, adding a dribble of water if you need to thin it a little. Season to taste, adding a little more lemon juice as well if it's on the sweet side.
Sprinkle a little dukkah over the top to finish.
As with traditional hummus, quantities of ingredients are only a rough guide - it's down to personal preference so taste, taste, taste as you go. Beetroot can be very sweet, so I like to add a very generous pinch of sea salt. I also juice a whole lemon, so I have a little extra if the hummus needs more acidity.
Dukka is traditionally made with hazelnuts but you can use other nuts. This one in the photo is made with pistachios - I picked it up at a farmers' market but the recipe in the link is very easy and you can play with the ingredients.