Hot Pink Hummus
Easy, tasty and bursting with knock-your-socks off colour! The smooth texture and earthy flavour is the perfect partner for our vegan feta.
Ingredients
- 2 medium-sized beetroots (fresh works best)
- 1 x 400g can chickpeas or cannellini beans
- 2 tablespoons tahini
- 2 teaspoons balsamic vinegar
- Optional: a couple of drops of liquid smoke
- ½ teaspoon salt
- 1 teaspoon chilli powder (more or less, according to taste and the heat of your chilli)
- Garnish: crumbled Angel Food feta, fresh herbs e.g. rocket, sesame seeds, diced fresh chilli
Method
- 1
1. Trim the ends of the beets and remove any rough patches of skin. Cook until tender. I prefer to microwave them (they took about 15 minutes in the microwave), but boiling or roasting are other options.
- 2
2. Drain the brine from the chickpeas or beans (I freeze the brine and use in soups and stews).
- 3
3. Once the beets are cooked, let them cool enough to handle. At this stage you may want to remove the skins. I left the skin on, and it was fine.
- 4
4. Chop the beets into chunks and place in your food processor bow with the drained chickpeas/cannellini beans. Add the vinegar, tahini, liquid smoke, salt and chilli powder, and blend for several minutes until smooth.
- 5
5. If it’s too thick, add a little water or bean brine, and blend again until smooth.
- 6
6. Taste for seasoning and adjust as you like.
- 7
7. Use immediately or refrigerate for up to a week.
- 8
8. Serve with dippers such as bread sticks, crackers, raw vegetable sticks. Garnish lavishly for maximum enjoyment!
Notes: You can use precooked beetroot for this – the flavour will be fine but the colour will not be anywhere near as glorious as when you use freshly cooked beetroot.
