Hummus is a regular at the lunch table in the Ellson house, although not usually this pink in colour! Of Middle Eastern origin, hummus (also spelt houmous) is a dip or spread made from cooked mashed chickpeas, tahini (made from sesame seeds), lemon juice and garlic.
Chickpeas – the main ingredient – provide a good source of dietary fibre, protein and vitamin B6.
- 2 medium raw beetroot
- 2 x 400g cans of cooked chickpeas
- 1 garlic clove (we like garlic so added more)
- Juice of 1 lemon
- 1 tsp sesame oil
- Pinch of seasalt and black pepper
- 100ml olive or coconut oil
- 200ml water
- Preheat oven to 220 degrees and roast the beetroot (scrubbed and cut into wedges) for 30 minutes or until soft.
- Leave to cool slightly, then remove skin from garlic and crush ready to add.
- Place all ingredients into a food mixer or Thermomix, add the water, and blend until creamy.
- Season to taste with salt and pepper. Add extra lemon juice or garlic as preferred.
- Serve on crackers or sourdough bread – with chopped raw veggies – and enjoy!
- We always buy dried chickpeas and boil until soft in a pan – then freeze in batches.
- For a smoother consistency in hummus, we also peel the skins off before adding to the mix.