One way to taste the goodness of March: Roast Beetroot Hummus! We have delicious organic beetroot in the Farm Shop, sweet and earthy in flavour.
For 8 people:
No need to peel organic beetroots as the skin is full of nutrition – simply scrub before wrapping in foil with the chickpeas and garlic and roast at 200°C for about 45–60 minutes (until you can pierce beetroot easily with tip of knife)
Blend all with liquid from half a tin of the chickpeas, water and olive oil to process into a smooth purée. Mix then tahini, olive oil and lemon juice. Taste for seasoning, adding salt and pepper if you’d like. Sumac works well too – and you might try adding crumbled feta or roughly torn mint and watercress as a garnish.
For 8:
beetroot 500g
chickpeas 800g (2 tins) drained – keep juice
garlic 4 bashed cloves
water 200ml
olive oil 5 tbsp
To finish:
tahini 1 tbsp
olive oil 200ml
lemon juice 100ml
