Beetroot Hummus
From the Field Kitchen
-
90 Minutes
-
Serves 4 as a side
25 Minutes
Serves 6
What you'll need…
- 250g Beetroot
- 3 Sprigs fresh thyme
- Olive oil
- 2 Cloves garlic
- 1 x 400g tin of chickpeas
- 50g fresh coriander
- 2 Tablespoons tahini
- 1 Lemon
- 1 Teaspoon smoked paprika
The method
1
Pre-heat your oven to 200ºC.
2
Peel and thinly slice the beetroot, then place into a bowl with the thyme leaves and 1 tablespoon of olive oil. Toss together.
3
Spread out the slices onto a lined baking sheet for 15 minutes or until crisp. Allow to cool.
4
Peel and crush the garlic into a blender, then add in the chickpeas (including the liquid). Add in the remaining ingredients with a tablespoon of olive oil. Blitz until smooth.
5
Season well and serve in a bowl with an extra drizzle of olive oil. Serve with the crisps and enjoy!
Recipe from Jamie Oliver
