Beetroot Hummus with Cumin

Beetroot Hummus with Cumin

Bring beetroot hummus with cumin to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Saison when the food is ready.

Ingredients

Serves 4

• 250 g cooked beetroot

• 400 g tin chickpeas, drained

• 2 tbsp tahini

• 1 garlic clove

• 1 lemon, juiced

• 1 tsp ground cumin

• 2 tbsp olive oil

• 4 pitta breads (vegan)

Instructions

1. Rinse chickpeas and reserve a handful for topping. Chop beetroot roughly.

2. Blend beetroot, chickpeas, tahini, garlic, lemon juice, cumin and oil until smooth.

3. Add cold water 1 tbsp at a time until the dip holds a soft swirl. Taste and adjust lemon if needed.

4. Spoon into a bowl, top with reserved chickpeas and serve with warmed pitta. Refrigerate covered for up to 2 days.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Saison. Peppery yeast character and a dry finish suit herbs, vegetables and creamy textures; lively carbonation keeps each mouthful fresh. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.