Beetroot Hummus

My friend Ochre has shared one of her delicious recipes which are perfect for warm spring days in the sunshine. It couldn’t be easier, throw everything into a processor and press a button. Ochre is a talented yoga teacher and chef, and cooks for guests on my yearly yoga retreats in Hampshire that I host with Emily Thomson.

Beetroot Hummus

What I love about this recipe is it can either take 10 mins or a day! If you have time (which you may have if your reading this during lockdown!) I would recommend cooking your own chickpeas and beetroot, but canned and precooked will obviously also work, and is much quicker! You can also swap the beetroot out and use other roasted vegetables - butternut squash is also delicious!

Ingredients

1 can chickpeas, drained and rinsed or 125g dried chickpeas (soaked and cooked)
2 medium beetroots (cooked) or 2 precooked beetroots
2 cloves garlic
Chopped zest and juice of 1 lemon
3 tbsp tahini
3 tbsp olive oil
1/4 tsp salt
1/4 tsp cumin
Optional - 1 tbsp sesame seeds

To prepare

Simply add all your ingredients into a food processor and bend until you reach your desired consistency, adjusting seasoning and adding more liquid if needed! Serve with toasted sesame seeds and a drizzle of olive oil.