Beetroot hummus with yoghurt and za’atar
This creamy, earthy and gently spiced hummus is a delicious compliment to potato chips, chunks of apple or flat bread
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
900g fresh medium beetroot (500g after cooking and peeling)
2 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
250g thick Greek-style yoghurt
1½ tbsp date syrup
3 tbsp olive oil, plus extra to finish the dish
1 tbsp za’atar
salt
1 tsp honey (optional)
To garnish:
2 spring onions, thinly sliced at an angle
15g pistachio nuts, coarsely chopped
60g soft Goat’s cheese, crumbled
marigold petals, optional
Method
Preheat the oven to 200°C.
Wash and cook the beetroot in boiling, well-salted water until the skins rub off and a skewer can pierce the beetroot easily. Alternatively, roast the beetroot on a roasting tin in the oven and cook, uncovered, until a knife slices easily into the centre (approximately 1 hour). Once they are cool enough to handle, peel and cut each into about 6 pieces. Allow to cool down.
Put the beetroot, garlic, chilli and yoghurt in a food processor bowl and blend to a smooth paste. Transfer to a large mixing bowl and stir in the date syrup, olive oil, za’atar and one teaspoon of salt. Taste and add more salt and honey if necessary.
Transfer to a wide bowl or serving plate. Scatter the spring onion, coarsely chopped pistachios and cheese on top and finally drizzle with a little extra virgin olive oil. Serve at room temperature and sprinkle with marigold petals.
