This morning I attended a birthday morning tea and had some beets on hand – so I made this. Super easy, minimal ingredients and a nutritional dish for gatherings. Living in the middle east, hummus is a staple at any gathering, and as much as I love chickpeas – sometimes this mixes it up a little.
This recipe is about honouring the beet – in all of it’s, deep purple glory.
Beets are high in immune boosting Vitamin C, fibre, folate and other essential minerals.
YOU WILL NEED:
650g beets
2 tbs tahini
juice of 1/2 lemon
3 tbs extra virgin olive oil
himalayan sea salt
cracked black pepper
2 garlic cloves
pinch of zaatar
Wash and scrub your beets. Place in a baking tray with the garlic cloves, drizzle with olive oil and cover with foil. Bake on 350F or 180C for 1-1.5 hours or until cooked.
Remove beets from oven and allow to cool slightly (still covered). When cool enough to handle, peel the beets and place in a glass bowl.
Add the tahini, lemon juice, extra virgin olive oil, cracked black pepper and a pinch himalayan sea salt.
Mash with a fork until the ingredients are combined. If you would like a smoother consistency, you can blitz in a food processor. I like the rough, chunkier consistency that the fork option offers.
Serve with a drizzle of olive oil and a sprinkle of zaatar.
For the gluten free peeps, accompany the hummus with raw vegetables (as I do), or you can serve with toasted flat bread.
