We all get a bit snacky now and then, right? OK, fine; I meant almost all the time. I have a friend who can piously not touch a morsel between meals, but friends, this is just not the way my greedy little mind works. So if we just accept that snacking is a way of life, how do we up our snack game and make sure what we’re snacking on isn’t always unhealthy? Well, I’ve an idea, let’s make life more colourful and have beetroot hummus.
Who among us can take a look at this bright, vibrant delight and resist just one cheeky little taste? Well, that’s what I did when I made it. Then cut several slices of sourdough I had bought to use in brunch and that taste turned into pretty much all of it. Let’s say I’m a fan of this recipe and I hope you will be too.
The joy of this recipe – aside from that glorious colour – is that it just tastes real. There’s an earthiness to it – both from the beetroot and the cumin that really fills out the base notes. It tastes good, wholesome and makes you feel grateful you didn’t pick up that bag of crisps you were thinking about.
Of course you can make your beetroot hummus in many different ways – with golden beetroots, with chilli, with rosemary, with almost anything you have to hand, really. But for my current obsession all you need is beetroots (I used the pre-prepared version you get in supermarkets, because snacks need to be light on prep work), garlic tahini, lemon, cumin, salt and pepper, plus some sesame seeds.
It’s really easy to make, and even easier to keep eating. Sadly it doesn’t get rid of beetroot’s ridiculous ability to stain everything it touches though, so be careful if you’re wearing light colours!
This recipe based on an idea I saw in Donal Skehan’s Fresh, but the recipe is mine, as a friend had my copy when I got snacky. It’s dead simple and only takes a few minutes to make in a food processor. This recipe will serve two if you’re seriously snacking, or more if it’s a dip at a gathering.
4 cooked beetroots
1 clove of garlic
2 tsp ground cumin
1 tbsp tahini
2 tbsp lemon juice (about one lemon’s worth)
salt and pepper
sesame seeds to decorate
Put the beetroot, garlic, cumin, tahini and lemon juice in a blender or food processor and run on a medium setting until smooth. Taste and season with salt and pepper. Add more lemon juice if it’s not coming through too well.
Spread on a couple of slices of sourdough, savoury biscuits, or toast of your choosing – or into a bowl to dip into – and scatter the sesame seeds over the top. Serve immediately.