beetroot hummus-2  
I really wanted to have an awesome little anecdote for you today, but I don’t. I was going to start this post by telling you about the weather (getting warmer), and how amazing the farmer’s market is right now (so, so great), but you’ve heard all of that before, and I resort to small-talk when writing my posts far too often. So today I’ll just offer up a recipe for this slightly smoky jewel-toned beetroot hummus and tell you a tiny but about why you should go make it now. Here goes:
This beetroot hummus is awesome. It’s a one-pot affair (always a plus in my books, because I don’t have a dishwasher) that takes literally five minutes of prep—and I’m one of those people who doesn’t use the word literally figuratively—and it’s incredibly delicious, provided you can get your hands on some fresh beetroot. Also, it’s as stunning to look at as it is delicious to eat, and it’s pretty purple-pink color is perfect for Valentine’s Day. I make a batch after every visit to the farmer’s market, and add it to salad bowls, savory breakfasts, and sandwiches throughout the week.
  beetroot hummus
The za’atar pita chips make for nice dipping vessels, and the slight tang of the za’atar complements the earthiness of the beetroot beautifully. Also, they’re super impressive because they look like more than two minutes worth of effort went into them (which is all it takes), so win-win. 

Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
For the hummus
  1. 1 tbsp olive oil
  2. 2 cloves of garlic, peeled
  3. 1 small red onion (60 g / 2 oz), quartered
  4. 400 g / 14 oz / 2 ½ cups beetroot, peeled and chopped into 2” cubes
  5. 1 sprig thyme (optional)
  6. 230 ml/ 1 cup vegetable stock
  7. 1 tsp smoked salt, plus extra to taste
  8. 150 g / 5 oz / ¾ cup chickpeas
  9. 75 ml / 1/3 cup tahini
For the pita chips
  1. 3 tbsp za’atar
  2. 6 tbsp olive oil
  3. 3 medium brown pita breads
  1. To make the hummus, place the olive oil, garlic, and onion in a medium-sized saucepan on medium heat. Once the oil is hot, add the beetroot, thyme, vegetable stock and salt.
  2. Bring the vegetable stock to a simmer, then cover the saucepan with a lid and leave to simmer on low-medium heat for 15 minutes.
  3. After 15 minutes, remove the lid from the pan and cook for an additional 5 minutes. Remove from heat and allow to cool.
  4. Once the ingredients have reached room temperature, add the chickpeas and tahini and blitz with a handheld blender (or food processor) until smooth. Taste and add more salt if needed.
  5. To make the pita chips, preheat your oven to 200°C/ 400°F. In a bowl, mix the za’atar and olive oil until well combined and set aside. Split the two layers of each pita so you have two separate, thinner layers (six in total), stack them on top of each other, and slice them into eighths. Place them on a baking tray, and lightly drizzle the za’atar mixture on top (you could brush this on too). Bake in the center rack of your oven for 3-5 minutes, or until crisp and golden.
  1. You can substitute smoked salt with flaky Maldon salt. If your vegetable stock is on the salty side, omit the teaspoon of salt and just season after you blitz the ingredients.
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