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Prep time 10 minutes
Cook time 60 minutes
vegetarian/vegan/dairy and gluten-free
4 medium beetroot
50g cashew nuts (optional)
2 cloves garlic, peeled
1 Tbsp tahini paste or nut butter
1 lemon, juice
1 tsp cumin or caraway seeds, toasted
1 Tbsp dill, roughly chopped
6 Tbsp olive oil
Cook the whole beetroot by submerging in cold water in a suitably sized pot and gently boiling until tender all the way through. This will take up to an 1 hour, so ensure the beetroot are covered in water throughout the cooking.
When they are cooked, drain and cool.
I make the hummus in a food processor, but if you don’t have one you could grate the beetroot and mix all the ingredients well.
Add the nuts and garlic together in the food processor and blend.
Add the beetroot, tahini, lemon juice, spice and herbs. Pulse to combine.
Season with salt and drizzle in the oil with the motor running. You want a thick, slightly textured hummus. Taste and adjust if necessary.
Best eaten at room temperature.
Will last for 3 days in the fridge.