• Helen Phillips

Bashing Beetroot Humous!

I love beetroot, so when I saw a recipe for Beetroot Humous I had to make it. You can make houmous with loads of different flavours, with rocket, avocado or tomato or spices of your choice. It’s quick and easy to make, you’ll never pick up a pot from your deli again.

The last time I made humous I was a student and living off hunks of bread with taramasalata and humous. I found a recipe, hunted down tahini and made a batch. I really can't work out why I never made it again. The tahini lingered in the cupboard for a while then was probably so out of date it was chucked out.

I'm converted. I'll be making more this summer!

And it's super easy to make.

Cook and peel a large beetroot. I usually boil whole beetroot then skin, but you could bake in the oven. And you don't need to be worried about beetroot staining your hands. Yes they do turn pink, but that washes off very quickly. Usually by the time I've washed all the utensils used in cooking!

Add your peeled beetroot, a large clove of garlic, tin of chickpeas (drained and rinsed), 3 tbs of tahini, 1/2 tsp salt and the zest and juice of a lemon to a food processor and blitz until combined and smooth.

That's it!

You could drizzle with a little olive oil and reserve a few chickpeas for artful decoration.

Eat for lunch. Tuck in with sticks of veg (peppers, carrot, celery, cucumber) and pitta chips.

I bought a basil plant at the weekend. Once I've finished this little lot, I feel a green pesto humous coming on!