'This playful twist on the classic Hummus is absolutely packed with flavour. Roasted Beetroot and Feta Hummus is your new go-to crowd pleaser!'
Begin by washing your beets. Trim off the stems, leaving about 1/2 inch attached. Lightly coat with olive oil, wrap in tin foil and pop in the oven at 180c (355f) for 40-45mins, or until you can easily slice with a knife.
Once cool enough, unwrap the beets, cut off the stems and peel off the skin.
In a blender, add your Chickpeas, Chickpea Brine, Cumin, Tahini, Garlic, Lemon Juice, Salt and Pepper. Begin blending, adding your olive oil throughout until silky smooth.
Add in your Beets, Feta and Balsamic Vinegar. Blend further until smooth again.
Serve with Toasted Sesame Seeds (optional), Feta and a dash of Olive Oil.
a) If you don't want your kitchen to look like a crime scene, gloves are recommended whilst peeling the beetroot.
b) Taste test throughout to check for seasoning. Follow your tastebuds on adding more lemon juice/olive oil etc.
c) If you're pondering why everything isn't thrown in the processor at once, there is an explanation! I like to make a regular hummus first as it's easier to check for seasoning and adapt accordingly, before the beets, feta and balsamic vinegar are put in. Slowly adding the oil in whilst it's processing helps it blend in better for a silky smooth finish.