Let this vibrant red brighten your day.

 

Enjoy a simple hummus without tahini, it is refreshing, packed with feel-good vitamins and makes you go mmm… with every single mouthful.

A good dip is a must-have for any cheese platter, before you crack open that bottle of wine, allow some time to create this Hearty Winter Beetroot Chickpea Hummus, it is so easy and cheap to make (no tahini* required). Serve with Coupland’s Crackers with Sprouted Grain & Rosemary or Cracked Pepper & Rocksalt. Mmm… delish!

 

Hearty Winter Beetroot Chickpea Hummus

Total cooking time: 40 min

Ingredients

 

  • 1 (15 oz.) can of chickpeas, drained and rinsed
  • 1 cup of roasted red beetroot
  • 2 tbsp. extra virgin olive oil
  • Juice from 1/2 lemon
  • 1 garlic clove
  • 3/4 tsp. salt
  • 4 tbsp. iced water
  • 3/4 tsp. ground cumin
  • Coupland’s Crackers with Sprouted Grain & Rosemary or Cracked Pepper & Rocksalt.

 

Method

 

  1. Roast 1 medium sized red beetroot – to speed up the process, peel and cut into 1/2-inch wedges, toss with cooking oil and bake in a hot oven for 25 minutes at 204°C, until beets are tender. The high temperature will encourage maillard browning, which helps to create deeper flavours for each slice. Once cooked leave aside to cool (you can leave it in the fridge for a fast cooling).
  2. Place cold roasted red beetroot and chickpeas in a food processor and puree into a thick paste.
  3. Add olive oil, lemon juice, garlic, salt. Slowly drizzle in the ice-cold water. Blend for 2-3 minutes or until smooth and creamy. Add additional water to thin out to your taste preference.
  4. Add the ground cumin, pulse to combine.
  5. Taste and add more salt or lemon juice accordingly to your taste preference.
  6. Garnish with sesame seeds, if desired.
  7. Serve with Coupland’s Crackers with Sprouted Grain & Rosemary or Cracked Pepper & Rocksalt. Mmm… delish!

*Tahini: Tahini is a well-known ingredient in hummus, it is a smooth paste made from toasted, ground sesame seeds which has a light, nutty flavour.

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