I love hummus, and so does my boyfriend Mark. I probably make some every other week. I usually like it plain and fairly thick. But my new craze is beetroot hummus. It gives a subtle refreshing twist on it. And the colour is simply gorgeous!
I simply add the beets to my normal hummus recipe and bob’s your uncle…
I don’t really use proper quantities, I go with the eye and I adjust if need be. I do it so often that I get similar results every time. Now adapt it to your liking, whether you like a stronger or weaker tahini flavour, a more fluid or thicker texture etc. I used to use olive oil but I’ve stopped because I like it quite thick and I figured that I may as well.
1 can of chickpeas (400g net / 240g drained)
A big spoonful of tahini
1 clove of garlic
Juice from half a lemon
A pinch of coriander (fresh or dry, depending on what you have in the kitchen)
A couple of beetroots (again, more or less according to your taste)
Salt and pepper
Place all the ingredients in your blender and mix until you get the desired consistency. Enjoy watching the hummus gradually getting pink!