Who is she? That colour! That garnish. That shine.
Her name is Chilli Beetroot Hummus and she didn’t come to play.
Seriously though, this is worth making for photographic purposes even if you detest hummus (but who the hell doesn’t like it?).
It’s true that the more vibrant the colour of your food is, the better it is for your body. That gives you an amazing excuse to stop what you’re doing and get out your food processor to make this.
I didn’t really know where I was going with this recipe when I started. I knew I wanted to make hummus, and I had a beet to use up. So I followed the basics, but when I tasted it, I was just underwhelmed. It needed spice.
Remembering I had some piquante peppers left from pizzas past, I added more and more until I ran out. Then came paprika, then chilli powder.
It’s absolutely vital to taste as you go along while making this. Everyone has different tolerances to spice (mine is particularly high), and you don’t want to go overboard on one thing and ruin the whole dish.
This recipe was perfect for my personal taste, but feel free to play with it.
Honestly, I could eat the whole lot of it. It would be a lot of calories, but I’d still get 3 of my 5-a-day… so that’s okay, yeah?
Serve with cucumber and carrot crudités for a platter that POPS!
Chilli Beetroot Hummus
- 1 medium-sized roasted beetroot I used the pre-cooked, vacuum-packed kind
- 400 g can chickpeas (drained) should be about 250g drained weight
- 1 clove garlic
- zest half a lemon
- juice half a lemon
- 2 tsp smoked paprika
- 1 tsp chilli powder or less, depending on your spice tolerance
- 10 piquante peppers I used the kind from a jar
- 1/2 tsp chilli flakes or less, depending on your spice tolerance
- good pinch of salt and pepper (to taste)
- 60 ml olive oil extra virgin
- Blitz the beetroot in a food processor until almost a puree. Add everything else and blitz again until no bits remain. Add the olive oil slowly as the hummus blitzes. Taste and add more of any ingredient as you see fit.