Beetroot and Roasted Garlic Pink Houmous

Beetroot and Roasted Garlic Pink Houmous Recipe

This recipe has been sitting in my drafts folder for a good few months now, for no real reason–sometimes these things just get lost along the way! Today, however, I noticed the overflowing pile of garlic bulbs in the kitchen, and it prompted a desire to revisit this bright pink houmous that goes fantastically well with a warm crunchy slice of bread and perfectly ripe avocado. I hope you like it as much as I do!

If you like these flavours together, you could save yourself time and roast another garlic bulb–and use up the rest of your beetroot–in this beetroot, basil & roasted garlic risotto. Additionally, since you won’t be using a whole can of chickpeas, you could use the leftovers to make these baked nutella doughnuts!

Beetroot and Roasted Garlic Pink Houmous Recipe

You’ll need: (these amounts make approximately 275g-300g houmous)

1 bulb of garlic*
150g chickpeas
approximately 75g cooked beetroot
1/2 tbsp tahini
1/2 tsp salt (I used Himalayan pink salt because it’s pretty!)
1 tsp paprika
1 + 1/2 tbsp olive oil
juice of half a lemon
black pepper

*Note: Using a whole head of garlic makes for a pretty garlic-y houmous (still less so than if the garlic wasn’t roasted, because roasting brings out the sweetness) SO if you’re not as keen as I am on a lot of garlic in your dips, maybe only use a half-head, or save some for use in another dish.

Beetroot and Roasted Garlic Pink Houmous Recipe

Method:

1. Preheat oven to 180C (fan).
2. Peel the garlic bulb so that its outer layers are removed but the cloves remain in a cluster. Cut across the top of the garlic bulb so the upper tips of all the cloves are revealed (see above image!).
3. Rub 1/2 tbsp olive oil into the top of the bulb, making sure it covers each clove. Wrap with tin-foil and roast on a tray in the oven for 30 minutes.
4. When cool enough to touch, squeeze the roasted garlic cloves out of their skins, and blend with all the other ingredients (150g chickpeas, ~75g cooked beetroot, 1/2 tbsp tahini, 1/2 tsp salt, 1 tsp paprika, 1 tbsp olive oil, juice of half a lemon, black pepper).
5. Enjoy with toasted pitta, on ciabatta with avocado, in a wrap with falafel…

Beetroot and Roasted Garlic Pink Houmous Recipe
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Comments
16 Responses to “Beetroot and Roasted Garlic Pink Houmous”
  1. Reblogged this on The Cottage Kitchen Blog and commented:
    Love the look and sound of this Pink Houmous – can’t wait to try it as part of my summer picnic this weekend!

  2. Emma S. says:

    I was looking at beetroot hummus/beetroor tahini dip recipes just today, this looks so gorgeous — you’ve only convinced me even more that I need to make some!

  3. hippiefig says:

    How beautiful and vibrant! I can’t wait to try this out!

  4. Almost too beautiful to eat!

  5. Ranjini says:

    Your stunning IG pictures brought me here. This one looks amazing. I am an Indian and we use Asafetida in our seasoning, it’s aroma it’s very appetizing. Give it a shot. Adore your pictures btw.

  6. Ema Jones says:

    I tried something similar..
    Grilled Vegan Sandwiches + Homemade Vegan Cream Cheese
    http://bit.ly/1mXuuhX

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  1. […] the most recent box, and there was so much I couldn’t use it all up in my beetroot risotto or beetroot houmous or both of them together–so here’s a recipe for another way to use up beetroot, a warm […]

  2. […] it will generally turn out great. This doesn’t work for everything, but it does work for houmous, and for pesto. Pasta in beetroo pesto also looks fantastic, and I can imagine it would go down […]



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