Roast Beetroot Hummus

Roasted until almost caramelised, this beet recipe lends a slightly sweet, earthy undertone to your regular hummus.  Topped with olive oil, sesame seeds, dukkah and fresh parsley – it’s our new autumnal favourite.  

Recipe from The Brick Kitchen and re-created by GH Nutrition
Preparation time:10 minutes
Cooking time:40 minutes
Makes a large bowl

Ingredients
1 large beetroot (300g), cut into chunks
400g can chickpeas
1/4 cup tahini
1 large clove garlic
Juice of 1/2 lemon
Ice cold water, to loosen
1/4 tsp ground cumin, to taste
Generous pinch of sea salt
To serve, sesame seeds, dukkah, chopped parsley and fresh sourdough

To make
Preheat oven to 180 degrees celsius.
Peel the beetroot, cut into chunks and place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
Pour the contents of the can of chickpeas (including the liquid) into a microwave container and heat for 1 minute. Drain.
Blitz the tahini, garlic and lemon in a food processor. Add the roast beetroot and the drained chickpeas. Process until smooth.
If it starts getting stuck, add 1/4 cup cold water.
Taste and season with sea salt, pepper and cumin.
Top the hummus with sesame seeds, dukkah, chopped parsley and a drizzle of olive oil.  Serve with fresh, crusty sourdough.  

  • WHAT’S IN SEASON | FRUIT: IN SEASON Apples, pears, quinces, persimmons, mandarins, Aussie navels.   BERRIES Blackberries, blueberries and raspberries are scarce. NSW blueberries starting soon and look for prices to fall.  CANDY MELONS Try these sweet variety of  honey dew melon with a candy aroma. CITRUS It’s our favourite time of year for mandarins right now with fantastic Imperial mandarins and daisy mandarins starting. Lemons and limes good value. FEIJOAS This fruit is really growing in popularity it grows in Canberra and has a really interesting taste KIWIFRUIT Qld Aussie kiwi Goldkiwifruit great at the moment plus try cute and flavourful red kiwis.  NUTS Walnuts and chestnuts.  PAPAYA Scarce.  PERSIMMONS Hard and soft in season (don’t keep in the fridge). PLUMS Still eating and stewing well (cook and freeze now for later). POMEGRANATE Peak season with magnificent large and very glam Aussie poms in season.  VEGETABLES: IN SEASON Broccoli, zucchini, cherry tomatoes.  ASPARAGUS Imported only.   AVOCADOES Improving all the time as the growing season moves further South. Probably a month until the really good fruit.   PEAS Lovely sweet peas this week.  POTATOES & PUMPKIN Washed Dutch Creams in season also try grammar pumpkin.  TOMATOES Lots of cherry varieties in season. Local Roma and round (Thilmere) tomatoes.  FLOWERS It’s Mothers Day this weekend so many flowers in store. Great roses, tulips and natives.