Get your shades on, peeps—this pinktastic bowl of delish is about to sizzle your retinas and blow up your tastebuds.
I love that natural foods can make some of the most incredible shades. A ridiculously hot-pink in particular gets me weak at the knees (Steven Tyler, too, you know) and nothing beats a beet when it comes to the colour of lurvvv, fun, and food that makes you feel both in copious measure.
Lemon, cumin and roasted garlic vibe through the smoky sweetness of beetroot to make this hummus the magic stuff you want to slather on All. The. Things. Think tortillas, just-toasted sourdough, your favourite veggies, or loaded on the biggest spoon you can lay hands on.
Au revoir, ho-hum hummus.
Why Should I Roast the Garlic?
Roasting garlic achieves two things. Firstly, it adds to the creaminess of the hummus, because roasting transforms the cloves into a fragrant paste. Secondly, roasting sweetens the typical sharpness of garlic, mellowing it just enough to add flavour without the hardcore pungency.Print
Smoky-sweet and packed with flavour, this creamy, pinktastic Beetroot and Roasted Garlic Hummus is all the things your crudités have ever wanted.
- 1 bulb garlic
- 400 grams chickpeas (tin, drained)
- 2 tbsp tahini
- 4 beetroots (peeled, boiled until soft/ vacuum packed
- Juice of 1 lemon
- Glug of olive oil
- 1 tsp ground cumin
- Sea salt, to taste
- Slice the top of the garlic bulb (don’t peel!), brush the cut end with some olive oil, then wrap in foil and bake at 180C/350F/gas mark 4 for around 20 minutes (or until you smell the roasted garlic).
- While the garlic is roasting, rinse the chickpeas, then blend together with tahini and juice of the lemon until smooth.
- Once garlic is cool enough to handle, squeeze cloves out into food processor. Add remaining ingredients and blitz until smooth.
- Pour in small swigs of olive oil into mixture until you reach desired consistency, and hummus is glossy.
- Taste-test and add more salt if necessary.
- Dive in.