Beetroot Hummus with Dukkah. #getcooking.
This looks stunning and is quite delicious.
Just don’t wear clean minimal white when cooking.
Adulterated from Nigel Slater who says ” You can make a quick version of this with ready-cooked beetroot, canned chickpeas and raw garlic, blitzed to a purée in a food processor, but I prefer this version. Roasting the beetroot, garlic and chickpeas together is unusual but gives a sweet, mellow quality”.
Makes enough for 8 fashionista or 32 models:
chickpeas 2 x 400g tins
beetroot 500g
garlic 4 cloves
water 200ml
olive oil 5 tabsp
To finish:
tahini 1 tbsp
olive oil 200ml
lemon juice 100ml
hazelnut dukkah to serve
• Slip into Balenciaga baggy pants.
• Pull on Prada burgundy shirt.
• Pour a wine or three.
• Set the oven at 200C.
• Line a baking tin with foil, leaving enough to fold over and seal the contents. Like packing Louis Vuitton trunk.
• Rinse the chickpeas in running water then tip them into the foil-lined baking tin.
• Peel the beetroot then chop each into about six pieces and add them to the chickpeas.
• Peel the garlic, then tuck among the beetroot. Not a half tuck like your tee but a full tuck.
• Pour in the water and olive oil, season lightly then fold over the foil and seal by lightly scrunching the edges together.
• Bake for an hour then open the foil and test for tenderness. As you would with George Clooney.
• If you can’t insert a metal skewer or knife point with the minimum of pressure then return to the oven for a little longer.
• Transfer the beetroot, garlic, about three-quarters of the chickpeas and any liquid to a food processor and process to a smooth purée.
• You want a puree as smooth as a Celine trio.
• Mix in the tahini, olive oil and lemon juice, then taste for seasoning, adding salt and pepper if required.
• Scrape into a serving bowl, cover with clingfilm then refrigerate till necessary.
• Serve with some of the hazelnut dukkah – recipe here and the remaining chickpeas scattered over.
• Serve with crunchy bread and wine.
