Aaron Bertelsen's beetroot hummus recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Aaron Bertelsen’ s beetroot hummus By You Magazine - February 2, 2020 Hummus made entirely from chickpeas is one of the great loves of my life, but even I recognise the need to change things up a little from time to time. This recipe is the answer. Not only do you get a new flavour, the colour is incredible too. A dish of this beetroot hummus looks stunning alongside a plate of raw vegetables and will keep you going while you wait for lunch, ideally with a glass of champagne. Note that this is good made with carrotsas well. My friend Henry Witheridge – another great gardener – recently introduced me to split-pea hummus too. Another exciting addition to the hummus repertoire. Andrew Montgomery SERVES 4 PREP TIME 10 minutes, plus cooling COOK TIME 45-60 minutes 1 large raw beetroot (about 225g) 3 tbsp olive oil 400g can chickpeas, drained and rinsed 1 tbsp lemon juice 2 garlic cloves, crushed 2 tbsp tahini salt and pepper raw vegetables, to serve (optional) 1. Preheat the oven to 180C/160C fan/gas 4. Trim the beetroot and root, then cut it into 3cm cubes and wrap them in foil with 1 tablespoon of the oil. Bake for 45-60 minutes until soft. Remove the cubes from the foil and place them in a bowl to cool. 2. Put the cooled beetroot into a food processor with 1 tablespoon of the oil, the chickpeas, lemon juice, garlic and tahini then process until smooth. Season to taste with salt and pepper. Transfer to a bowl and pour over the remaining oil. Serve the beetroot hummus with raw vegetables, if desired. Growing beetroot Sow beetroot seed in early spring. Cover the pot with fleece to get the seed moving. The detroit variety, with its rich, deep flavour, retains its top position on my list of favourites. Boltardy is a great choice for growing in pots and lives up to its name, being noticeably slower to bolt than other varieties. Buy Aaron’ s fabulous new book with a 20 per cent discount Grow Fruit and Vegetables in Pots: Planting Advice and Recipes from Great Dixter will be published by Phaidon Press Ltd on 7 February, price £24.95. To order a copy for £19.95 with free p&p until 2 March call 01603 648155 or go to mailshop.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved