RecipesRoasted beetroot houmous
The beet in this tasty twist adds earthiness and knock-out colour while the lemon brings a citrussy zing.
The beet in this tasty twist adds earthiness and knock-out colour while the lemon brings a citrussy zing.
By Asda Good Living,24th May 2023
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Cook: 2 Hours
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Serves: 4
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Price: £1.08 per serving
Nutritional Information
Each 222g serving contains
of your reference intake.
Typical energy values per 100g:
1263kj/302kcal
Ingredients
3 medium-sized Beetroots
5 Garlic Cloves, skin on, lightly smashed, plus 1 extra, peeled and crushed
3 sprigs Fresh Thyme
4 tbsp Olive Oil, plus extra for drizzling
400g tin Cooked Chickpeas
2 heaped tbsp Tahini Paste
1 Lemon, zested, plus 5 tbsp juice
1 tsp Salt
Feta Cheese, crumbled (optional)
Thyme Leaves (optional)
Extra Virgin Olive Oil (optional)
Method
1Preheat the oven to 200ºC/180ºC fan/gas 6. Place a large piece of foil on a baking sheet. Add the beetroot, skin-on garlic cloves, thyme and oil. Seal the foil like a parcel and cook in the oven for 1 hr–1 hr 30 mins, until the beetroot is tender and a knife can be inserted easily. Remove from the oven and leave to cool.
2Once the beetroot is cool, peel and quarter 2 of them. Pulse a few times in a food processor. Set the third beetroot aside for the garnish.
3Drain the chickpeas from the tin, reserving 60ml of the liquid in a jug. Add the chickpeas to the food processor and blitz for 60 secs to combine.
4Add the tahini, lemon zest and juice, crushed garlic, salt and 50ml of the chickpea liquid. Blitz for 1–2 mins until smooth. Scrape down the sides with a spatula and add the remaining 10ml liquid if the consistency is still a little thick. Taste for seasoning, adjusting with a little more salt or lemon juice if needed, then blitz again for a further 30 secs until all is soft, creamy and pink.
5To serve, spoon the houmous onto a plate in a mound and use the back of a spoon to smear it across the plate. Chop the remaining beetroot into small cubes and place in the centre. Top with the feta and thyme leaves, if using, along with a drizzle of oil.
6Cook’s tip: For an alternative garnish, roast 50g walnut halves in an oven set to 180ºC/160ºC fan/gas 4 for 5 mins. Roughly chop and sprinkle over the houmous along with olive oil and some roughly chopped flat leaf parsley. Adding pistachios, goats’ cheese, and chopped mint is also a great combo.