- The word hummus, (which has various spellings) is an Arabic word meaning “chickpea.
- Made from cooked mashed chickpeas and blended with tahini – (sesame seed paste), olive oil, lemon juice, garlic and seasoning, my version with beetroot provides a vibrant and extra healthy addition to the classic recipe.
- Legend speaks of hummus as being described as one of the oldest known prepared foods, even going back to the 12th century.
- In Israel and many other Middle Eastern countries it is a key part of any mezze meal and eaten as a starter, snack or accompaniment.
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Serves: 6-10 people
- 150g cooked beetroot – drained
- 1 tablespoon tahina
- 2 x 400g tin chickpeas -rinsed
- 1 garlic clove –peeled and roughly chopped
- 2 teaspoons lemon juice
- 100ml olive oil
- Salt and freshly ground black pepper – to taste
- Garnish: 6 tablespoons black olives
- 6 large pitta breads – toasted
- Sprigs of fresh basil – roughly chopped
- Dusting of freshly ground black pepper
- Roughly chop the beetroot.
- Place the beetroot and chickpeas in the food processor with the garlic, lemon juice and olive oil.
- Whiz together until smooth and season to taste.
- Toast the pitta bread for 5 minutes or until just golden. Cut into wedges.
- Divide the black olives and pitta bread on to 6 plates.
- To serve : Place a generous helping of hummus on the decorated plate and complete with a dusting of freshly ground black pepper and some chopped basil.
Tagged in: Beetroot
, Lemon Juice
, Olive Oil