Our fourth, and final, guest blog of our series takes a mouth watering twist, as Rebecca Gerrard, a Scottish cook and food writer based in Glasgow (check out her instagram, @rebeccacooks) shares her recipe for a simple and delicious roasted beetroot hummus. If you're looking to learn a new skill during lock down, or you already LOVE to cook, why not try this recipe and let us know how you get on.
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Slow roasting beetroot completely intensifies it’s earthy flavours and allows its natural sugars to caramelise whilst giving the hummus an amazing vibrant pink hue. If you can’t get your hand on fresh beetroot, you can always use the pre-cooked beetroot which you’ll usually find shrink-wrapped in supermarkets - simply omit the roasting steps listed below.
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INGREDIENTS
2 medium beetroots (skin on)
1 can chickpeas, drained and rinsed
2 tbsp tahini
½ tsp cumin
1 tbsp lemon juice
2 cloves garlic, crushed
2 tsp olive oil
Salt and Pepper
1 can chickpeas, drained and rinsed
2 tbsp tahini
½ tsp cumin
1 tbsp lemon juice
2 cloves garlic, crushed
2 tsp olive oil
Salt and Pepper
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METHOD
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Preheat the oven to 200C. Wrap the beetroots individually in aluminium foil and roast on a tray for 1 hour 30 minutes or until tender.
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Leave to cool and gently remove the outer skin.
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Roughly chop the beetroot and add to a food processor along with the chickpeas and garlic. Blitz for a minute.
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Add the tahini, salt, cumin, lemon juice and olive oil. Continue to blend till the hummus is smooth and creamy in consistency.
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Season to taste with a little salt/pepper or more lemon juice if desired.
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Serve with charred yoghurt flatbreads brushed with hot garlic butter and crudités.
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And ta dah! You've got a beautiful roasted beetroot hummus ready to serve. All that's needed now is the scent of Black Pomegranate drifting through the air and your evening is sorted.
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We've found cooking, baking and experimenting in the kitchen has allowed us so much freedom and fun during this period of social isolation, and we hope Rebecca's recipe might be a bit of fun for you too! You can find her other recipes over on her website here: https://www.rebeccacooks.net/ where she gives a step by step guide on cooking enjoyable meals with fresh, delicious ingredients.
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Thank you for joining in and reading our guest blog series this May. From Rachel-Jayne's tips to staying positive as a family, Ashley's home work out routine, Rona's guide to curbing the cabin fever, and Rebecca's tasty hummus recipe, we hope you've enjoyed hearing a little from some people close to Essence of Harris.
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