Friday, 19 February 2016

Hummus with roasted beetroots and rosemary oil

The previous hummus recipe got its glorious colour and sweetness from roasted carrots, this time it's time to celebrate beetroot, that unsung hero of the veggie world.

Beetroot itself is rather a humble looking knobbly little thing that doesn't really look like much. But there is sooooo much more than meets the eye!

It contains betaine among other things (a powerful antioxidant which is also used to treat depression) and tryptophan, that happiness-inducing chemical also found in chocolate. Some cultures believed that if a man and woman eat from the same beetroot, they'll fall in love. The oracle of Delphi even went so far as to declare it the second most powerful aphrodisiac known to man. 

Another strange if amorous association is the expression "taking favours in the beetroot fields", which in the early 20th century English was used as an euphemism for visiting prostitutes. This might have something to do with the brothel at historic Pompei, the walls of which were actually adorned with paintings of beets... Oh well.

One thing beetroots absolutely love getting jiggy with is rosemary, so instead of normal oil I used a rosemary infused one. For recipe, just see here

Roasted beetroot hummus with rosemary oil:

400 g can chickpeas (drained weight 240 g)
1 tbsp tahini
1 largeish or 1,5 smaller beetroots (about 170 g)
3 tbsp rosemary oil
2 garlic cloves
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
2-3 tbsp water

Measure the ingredients into a food processor. Blizz until velvety smooth. Check the taste and add salt and/or lemon juice if needed. If it's too thick, add more water a tbsp at a time until you've reach the desired consistency.





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