Only the colour of beetroot already makes me want to cook with them. I think of salad with roasted beetroot and goat cheese, juice,
food colouring, beetroot carpaccio with caramelised nuts, and beetroot hummus. And you? Also into cooking with beetroot?
The hummus turned out really nice, even if it is only the looks of it. Beautiful colour, tender & smooth structure and a subtle sweet flavour. Topped with some za’atar and freshleave parsley, I think you will enjoy this as much as I do!
Nice to know is that the za’atar spice mix I bought is from Nadia and Merijn, who are the authors of some really nice middle eastern cookbooks. I highly recommend you take a loot at their website: http://www.nadiaenmerijn.nl/category/boeken/. They also have an English book. Enjoy reading… and at the same time day dreaming about wandering around in the streets of Lebanon eating delicious food and smelling all the excellent flavours!
Beetroot hummus topped with za'atar and flatleaf parsley
- 265 gr chick peas drained and rinsed
- 200 gr beetroot includes skin
- 12 gr garlic 2 cloves
- 1 tbsp tahini
- 3 tbsp olive oil extra virgin
- 1,5 tbsp lemon juice
- 0,25 tsp caraway seeds
- 0,25 tsp cumin ground
- 1 sprig flatleaf parsley
- 2 tsp za'atar
Preheat the (hot air) oven to 180 degrees Ceclius. Wrap the beetroot in aluminium foil, drizzle with 0,5 tbsp of olive oil and roast for about 1 hour, or until fork tender. Wrap the garlic in aluminium foil and take out of the oven after approx. 30 minutes. Let the beetroot and garlic cool down before you peel them and chip them into small chunks
Drain and rinse the chickpeas and remove the skins. This is quite some work, but I guarantee you it is worth it. You will get the most silky and smooth hummus if you do! How? Rub them quite firm so that the skin will come off
Crush the caraway seeds in your pestal and morter
Add the chickpeas, beetroot, garlic, caraway seeds, cumin, lemon juice, tahin and 1 1/2 tbsp of olive oil in your blender or foodprocessor and blend until smooth
Season with pepper and salt to your own taste
Garnish with 1/2 tbsp of olive oil, za'atar and flatleaf parsley
Want to know more on how to read our recipes and which nice functionalities are included, check out our blog post: