Beetroot hummus with roasted lemon chickpeas

Beetroot hummus with roasted lemon chickpeas

by Helena Barlow June 24, 2020

When Helena Barlow posted this pink hummus recipe on Instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.

The more beetroot you add, the pinker the colour! Simple.

Serves 4 as a dip or side dish

Ingredients

  • 2 beetroot - roasted and peeled
  • 300g dried chickpeas – soaked overnight and cooked until tender
  • 2 cloves of garlic
  • 3 tbsp tahini
  • Olive oil
  • 2 lemons - juice and zest
  • 2 tsp cumin seeds - dry roasted in a pan
  • Fresh dill to garnish

Method

  1. Place ¼ of the chickpeas and both cloves of garlic into a roasting tray. Drizzle over with olive oil, salt, pepper, and the juice of 1 lemon. Roast at 180C for around 35 minutes, tossing halfway
  2. Blitz the remaining chickpeas, 1 ½ beetroot, tahini, roasted garlic, lemon juice to taste (keep the zest), toasted cumin seeds and olive oil. Keep adding oil until you have a silky consistency and season generously with salt and freshly ground black pepper
  3. To serve, top the pink hummus with the roasted lemon chickpeas. Garnish with lemon zest, dill, cubes of the remaining beetroot, more toasted cumin seeds and drizzle with olive oil



Helena Barlow
Helena Barlow

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More

Coleslaw with Toasted Camelina & Umami Dressing
Coleslaw with Toasted Camelina & Umami Dressing

by Nick Saltmarsh April 18, 2021

Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.

Read More