Roasted Beetroot Houmous

21:46 Jenna Sinclair 0 Comments


"Sexy....everything about you's so sexaaay, you don't even know what you got, you're really hitting my spot, oh yeah!"* 




This is a twist on Jamie Oliver's Best Basic houmous recipe which you can find by clicking here. It's the 4th twist out of ten recipes that the some of Jamie's food revolution ambassadors are busy creating so be sure to check out the other recipes: Tomato Spaghetti, DIY Fruity Cereal & Simple Cheese Omelette 




Oh just look at the COLOUR of it!!!! I LOVE how beetroot remains a SOLID purple in the face of any form of cooking. So bold and beautiful. So fit. Did you know you can make hummous (so many different spelling varieties, too!) out of any vegetable? Alongside the chickpeas, tahini, lemon and garlic, different vegetables add a whole other level of flavour but the best part for me is the different hues! We've all bought roasted red pepper houmous but have you ever made it? We've all seen caramalised onion on the shelves - but whizzing up your own is so satisfying - plus you can make LOADS and it keeps and you can tailor it to how garlicky/spicy/thick/creamy you like it.





Dipping warm pitta into houmous is one the simplest and best pleasures in life. Of course you can dip veg - the classic carrot baton loves a bit of houmous, as does a baby corn, a strip of raw pepper, cucumber, raw mushrooms, raw broccoli (a personal fave) and rolled up spring greens.

*TEN POINTS if you know what song that is?! - CLUE: It's a noughties classic. You're going to have it to play it now, aren't you? Just me? OK fine. Comments below please.

Ingredients

4 medium sized raw beetroots, washed, topped, tailed and chopped into bite sized pieces

1 tin of chickpeas (400g) drained
2 tbs tahini
1 tsp sea salt
2 cloves of garlic
juice of half a lemon & some zest
Extra virgin olive oil - as required
Sesame seeds (optional)
Mint - to garnish



Eating an 80% paleo diet, I don't eat many pulses, but houmous has my heart. I love it. So much. The garlic. The lemon. The creamy consistency. You'll catch me eating spoonfuls of it. 


It's useful to have in the fridge so that when you run in from work you can nibble on it, take it to the park for a picnic or serve it as a side. I finished mine off the next day alongside some chilli beef kebabs, a pitta and some salad. Fit. 

HOW TO MAKE

I am assuming you have a blender, right? If not you may have some trouble. 

So firstly we are going to roast the beetroot. Drizzle oil over them and season before putting into the oven and roasting on 200 for around 30 minutes, depending on how small you chopped. 


When soft add them along with the chickpeas, lemon juice & zest, garlic and tahini to your blender and pulse. 

Mix and taste, mix and taste. Add more lemon if you like it zingy. Add more oil if you want it thinner. Add more tahini for a richer sesame flavour and add more garlic if you want extra punch. It's yours to play with. 




To serve, drizzle with extra virgin olive oil, sesame seeds and mint!

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