Beetroot & Dill Hummus
- 1 medium raw beetroot or ready cooked (about 200g)
- 10g chopped fresh dill
- 1 garlic clove
- 1 x 400g tin of chickpeas, drained and rinsed
- 3 tbsp tahini, stirred
- 1 tablespoon olive oil
- 1 tsp sea salt
- juice and zest of 1 lemon
Preheat the oven to 170°C, fan 150°C, gas 3.
Wrap the whole beetroot in a square of foil lined with baking paper and place on a tray in the oven for 60–90, or until a sharp knife slips easily into the centre. I usually do this when I have something else in the oven.
When cool enough to handle, use kitchen paper to slip the skin off the beetroot
Place the peeled beetroot in the food processor along with any juices in the foil, plus the dill. Add all the other ingredients.
Blend for 3–4 minutes, until really smooth. You may need to add a splash of cold water if your mixture is looking very thick.
Taste and adjust the seasoning as necessary.
Serve with fresh or toasted sourdough, crispbread or raw crudités as a healthy nutritious snack.