Hummus {With a Twist!}

Dips and crudites are perfect picnic food as they are so simple to make and easy to transport. For a change I've made a couple of variations to the ordinary plain hummus – Roasted Carrot and a Roasted Beetroot Hummus. Both delicious, healthy and perfect for sharing.

Roasted Carrot Hummus

The addition of the roasted carrots add a lovely sweet and earthy flavour to the hummus as well as giving the hummus a beautiful golden orange colour.

I'm not a huge fan of Tahini paste so I only add a tablespoon or two but if you like a stronger nuttier taste you can easily add more to the hummus. The tip for adding the ice cubes to the hummus was courtesy of Silvena Rowe in her beautiful book Purple Citrus and Sweet Perfume. It makes the hummus so deliciously smooth, however if you want the ultimate in smooth, remove the skins from the chick peas! I know, sounds crazy but it works, however you do need to have a little extra time on your side for that option!

2 carrots, peeled and ends trimmed

1/4 tsp chilli flakes (optional)

Drizzle of olive oil

1 tin of chickpeas, drained and rinsed

Juice of ½ - 1 lemon (depending on how juicy it is)

1 clove of garlic, crushed

1 tbsp tahini paste

Salt and Pepper

4 tbsp Extra Virgin Olive Oil, plus a little extra for drizzling

1-2 ice cube

Small handful of toasted pine nuts to serve (optional but delicious)

Pre-heat the oven to 400F/ 200C. Cut the carrots into equal sized pieces then put on a baking tray. Drizzle over a little olive oil and toss to make sure all of the pieces are evenly covered. Sprinkle over the chilli flakes if using and a little salt then roast in the oven for 40 minutes. Remove, then leave to cool.

To make the hummus blend all the ingredients together apart from the ice cubes in a processor until you have a smooth consistency. Taste to check the seasoning and whether you need any more lemon juice to taste. Add the ice cube(s) one by one with the motor running and blend until they are fully incorporated. Transfer to a serving bowl and drizzle with a little extra olive oil before scattering over the toasted pine nuts. Serve with toasted pita bread and crudités of your choice.

 

Beetroot Hummus

Okay, I'm not going to lie - the addition of the beetroot makes this hummus look slightly inedible! It is so unbelievably pink you wouldn't think it was natural but I promise you it is! Both adults and kids alike will love this vibrant, healthy and earthy dip which is perfect for picnics, parties (I once served it at a pink themed bridal shower!) and even just to have in the house for a healthy snack. I dare you to try it!

2 medium cooked beetroots (beets), roughly chopped* (plus a small one for garnish - optional)

1 tin of chickpeas, drained and rinsed

Juice of ½ - 1 lemon (depending on how juicy it is)

1 clove of garlic, crushed

2 tbsp tahini paste

Salt and Pepper

3 tbsp Extra Virgin Olive Oil, plus a little extra for drizzling

1 ice cube

Blend all of the ingredients together in a processor – with the exception of the ice cube - until you have a smooth consistency. Check for seasoning and whether you need any more lemon juice to taste. Add the ice cube and continue to blend until it is mixed in and you have a perfectly smooth dip. Transfer to a serving bowl and drizzle with a little extra olive oil and if you have extra some grated beetroot. Serve with toasted pita bread and crudités.

*You can use pre-cooked bought beetroot but try to get the vacuum packed beetroots and not the ones in vinegar as this will change the taste of the finished hummus. If you prefer however I always use fresh beetroot that I roast. To do this simply wash and trim the stalks then wrap individually in foil and cook in the oven at 200C/ 400F/ GM 6 from 60-90 minutes depending on size. Check them after 1 hour and if they are tender they are ready. If they are still firm return to the oven until they become tender. Leave to cool before peeling them then roughly chopping and adding to the hummus. {Warning: You might want to wear rubber gloves for the peeling and chopping part to avoid having bright pink hands! Also I tend to protect my chopping board with a double layer of wax paper!}

*One Year Ago - Peaches with Amaretto