Beetroot hummus

Method

1. 1

   Step 1

   Heat the oven (opens in a new tab) to 200 °C (180 °C fan). Wrap each beetroot (opens in a new tab) in foil, set on a baking tray and roast for 50–60 minutes, until a knife slides into the centre with no resistance. Cool for 20 minutes, then rub off the skins with kitchen paper (wear gloves to avoid pink hands) and cut into 2 cm chunks.

   • 60 min
   • 200°C · 180 °C fan
   • Oven (opens in a new tab)
   • Baking tray / sheet (opens in a new tab)

   

2. 2

   Step 2

   Soak the dried chickpeas (opens in a new tab) the night before: cover them with at least three times their volume of cold water and leave for 12 hours at cool room temperature (or in the fridge in hot weather). They double in size. Drain and rinse. If you are using canned chickpeas instead, drain and rinse them and go straight to the next step.

   • 3 min
   • Mixing bowl (opens in a new tab)
   • Colander (opens in a new tab)
3. 3

   Step 3

   Put the drained chickpeas in a saucepan (opens in a new tab) over medium-high heat with the bicarbonate of soda (opens in a new tab) and stir for about 3 minutes, until they look a little dry and are coated. Pour in the cold water, bring to the boil and skim off the grey foam and the loose skins that float up.

   • 8 min
   • medium-high heat
   • Saucepan (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   Bicarbonate makes the water alkaline, which loosens the skins and softens the starch, so the chickpeas break down to a silky purée. More than the recipe says makes them taste soapy.

4. 4

   Step 4

   Simmer until the chickpeas are completely soft, skimming off skins as they rise: one should squash to a smooth paste between thumb and finger with no chalky centre, and many will be splitting. Allow 25–45 minutes for soaked dried chickpeas (opens in a new tab) (older ones take longer) and about 10 minutes for canned. Drain while hot and keep them warm; warm chickpeas blend smoother. If you use canned chickpeas without simmering, pinch each one so the skin slips off instead (about 10 minutes for a can).

   • 40 min
   • medium-low heat
   • Saucepan (opens in a new tab)
   • Colander (opens in a new tab)
5. 5

   Step 5

   Blend the lemon juice (opens in a new tab), garlic (opens in a new tab) and salt in the food processor (opens in a new tab) for 20 seconds and leave 10 minutes; the acid softens the garlic's raw bite.

   • 1 min
   • Food processor (opens in a new tab)
6. 6

   Step 6

   Add the tahini (opens in a new tab) and blend 30 seconds until thick, then add half the ice water with the motor running until the paste turns pale and smooth.

   • 2 min
   • Food processor (opens in a new tab)
7. 7

   Step 7

   Add the warm chickpeas, the beetroot (opens in a new tab) and the cumin. Blend continuously for 3–4 minutes, scraping down twice, until completely smooth and evenly coloured. Add the remaining ice water only if needed; it should be thick enough to hold a swirl.

   • 5 min
   • Food processor (opens in a new tab)
   • Spatula (opens in a new tab)
8. 8

   Step 8

   Taste for salt and lemon (beetroot (opens in a new tab) needs a little more of both). Spread in a bowl, drizzle with olive oil (opens in a new tab) and scatter with dill (opens in a new tab) and crumbled feta (opens in a new tab).

   • 2 min