Ahhhh it feels good to be back creating recipes and taking photos. Now that my Masters is finished I have been itching to get reduxing again and the theme this month was the perfect way to ease myself back in – to show how you are using fresh July fruits or veggies, whether that produce comes from the Farmers Market, a veggie box delivered to your door or straight from the garden. There’s actually lots in season even though it is winter, except having a south facing balcony means I can’t even grow weeds, so all of my fruit and veg is store bought.
Just like green smoothies and kale, there is a whiff of virtuousness about shopping at a Farmers Market. And while I get the allure of the fresh, local produce at the Farmers Market (hey I do shop at them myself occasionally), there is nothing wrong with heading down to your local greengrocer and supporting them as well. And, let’s face it, if you are not eating fruit and veg because you are holding out to go to a Farmers Market, well then I would much prefer you just head down to the supermarket! Getting your 2 and 5 however you can is better than feeling guilty about where you do or don’t do your shopping.
Anyway my vegetable of choice for reduxing is beetroot – so earthy and wintery it just seemed obvious! This hummus makes a great snack but I also served it with some grilled lamb and roasted vegetables for dinner (I did take some photos, but because it was night-time, they look pretty awful!)
As I have said in the recipe notes, you can make this whenever you feel like it, but I am lazy and love short-cuts when it comes to cooking, so you can chuck a couple of beetroots on to roast when you have the oven on for something else (time, energy and money saver!). My laziness also meant that I didn’t sit there and pop all of the skins off the chickpeas (sooooo time consuming!).
Roast Beetroot Hummus (the Recipe ReDux)
Fresh and earthy, this roast beetroot hummus is perfect for entertaining or as an accompaniment to a main meal
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: ~2.5 cups
- Category: Snack
- 2 medium beetroot
- 2 cloves garlic
- 400g can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon tahini
- Juice of 1 lemon
- Salt and pepper (to taste)
- Pre-heat oven to 180° Celsius (fan-forced)
- Wrap each beetroot in foil and place on a baking tray. Place in the oven and roast for 2 hours (see notes)
- Half way through roasting, add the two cloves of garlic to roast along with the beetroot
- Once the beetroot is soft, remove from the oven and allow to cool
- Peel the beetroot and garlic and chop the beetroot roughly
- Add beetroot, garlic and chickpeas to a food processor and blend for 1 minute. Scrape down the sides of the food processor and blend for another minute
- Add olive oil, tahini, lemon juice and salt and pepper and blend until well combined (see notes). The hummus won’t be totally smooth, but you should see it come together to form a dip-like consistency
- Serve drizzled with some extra olive oil if desired
1. Feel free to make this whenever you feel like it, but this is a good dip to make when you already have the oven on roasting other vegetables or making your Sunday roast.
2. This dip will keep covered and refrigerated for 4 days (noting that the flavours will intensify over time).
3. Once you have blended the beetroot, garlic and chickpeas, the quantities of olive oil, tahini and lemon juice can really be added according to how you like your hummus to taste. For a more tart flavour, you might like more lemon juice. More tahini will give the hummus a more nutty flavour. Totally up to you!
What fruit and veg are you enjoying at the moment? If you are looking for some inspiration on how to cook with them, check out my fellow reduxers recipes below.