Make Ahead

Beetroot Hummus

February 24, 2010
Author Notes

This is based on a recipe I read by Hugh Fearnley-Whittingstall that I modified to my own taste. You could use chickpeas instead of cannelinni beans and also add a pinch of cayenne to give it a little bite. —The Grubworm

  • Serves 4-6 as a dip
  • 4-6 fresh raw beetroots
  • 1 tablespoon cumin seeds
  • 1 cup tinned cannelini beans
  • 1 lemon
  • 2 heaped teaspoons tahini
  • 5 cloves garlic
  • water
  • Extra virgin olive oil
In This Recipe
  1. Heat the oven up to 200oC
  2. Wrap the beetroot and four of the cloves of garlic (squashed but unpeeled) loosely in a sheet of foil so that it forms a loose ‘bag’ around them. Put them in the oven to bake for about 2 hours. They’re done when you can slide a knife into it with no real resistance. Then take them out and leave them to cool down.
  3. Meanwhile put the walnuts on a tray and roast them in the hot oven for about 5-6 minute until you can smell them roasting. Remove and leave to cool.
  4. Put a saucepan over a medium heat and add the cumin seeds, shake the pan over the flame for about 45 seconds and as the nutty aroma starts to rise, pour out the seeds onto a plate to cool. Crush the cumin seeds in a pestle and motar or grind them in a spice grinder.
  5. Put the walnuts in a blender and blend them until they resemble breadcrumbs. Add the beans, a little oil and water and blend the mix to a thick mush – adding as much water as necessary.
  6. Peel and dice the beetroot, add to the blender along with the cumin, cannellini beans and a good amount of black pepper. Squeeze the lemon and crush the garlic into the mix and add a couple of glugs of oil and water. Blend into a thick hummusy paste, adding water/oil as necessary to get the consistency you’re after.
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