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Roasted Beetroot, Goats Cheese & Mint Hummus<

Roasted Beetroot, Goats Cheese & Mint Hummus

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No. of Servings:
Preparation time:
Cooking time:
1hr(s) 30min(s)
Cooking Instructions:
Pre-heat the oven to 160°C/gas mark 3

Rinse the beetroot under cold water removing any dirt, take each beetroot and prick them a few times with a fork, place them into a small oven proof dish, season with a good pinch of salt and pepper and a good lug of olive oil. Now cover with tin foil and place them in the oven and roast them until they are soft and tender, (about 60-80 minutes) once cooked set aside.

In the mean time pour the chickpeas & liquid into a small sauce pan heat on a low-medium heat. Once simmering remove from the heat and set aside.

Now strain the warm chickpeas (retaining some of the liquid) add the chickpeas with the goats cheese, lemon juice, mint, tahini paste, garlic, smoked paprika, chilli flakes and smoked salt to the bowl of a food processor. At this stage dont combine/blitz yet. Set aside.

When the beetroots are cool enough to handle, peel them removing all of the skin and top stork (retaining any juice or olive oil) dice them into small pieces and then add them to the rest of the bowl of ingredients.

Now purée the mix to a smooth (or chunky, if preferred) consistency, you may need to add some of the reserved chickpeas liquid or olive oil if the consistency is a little too thick.
Serve the dip warm, in a shallow dish, drizzle with the retained olive oil from the roasted beets you kept and then garnish with the chopped parsley, feta & crushed pistachios.
Serve with warmed middle eastern breads or just tear some baby gem leaves and tuck in!
Epicure Chickpeas x 1 tin
Small beetroot x 4 (about 500-600g)
Olive oil x a good lug
Smoked sea salt x a good pinch (use normal sea salt if you can't get smoked)
Lemon juice x 1
Tahini paste x 2 heaped tbsp
Smoked paprika x ½ tsp
Red chilli flakes x ¼ tsp
Rindless goats cheese x 80g
Mint x 1 heaped tbsp (chopped)

Feta cheese x 40g (crumbed or grated)
Pistachios x about 15 (shelled and crushed)
Flat leaf parsley x 1 heaped tbsp (finely chopped)