Beetroot dip
 
 
Author:
Recipe type: Sauces
Ingredients
  • 1 beetroot
  • 2 tsp caraway seeds
  • ½ orange juice
  • 1 qty hommus
  • Hommus
  • Preheat oven 200C.
  • Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  • Place drained chickpeas in a saucepan with chilli and garlic. Cover with cold water and boil, skim surface when necessary. Reduce heat to medium and simmer 45 minutes until chickpeas tender. If tinned just add garlic and chilli and simmer 5 minutes stirring.
  • Drain chickpeas and into a food processor place them with orange zest, juice, spices. Process to a paste. Add tahini with motor running and water to make smooth. Season to taste. Keep in fridge 2-3 days.
Instructions
  1. Preheat oven 200C.
  2. Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  3. To make Hommus:
  4. Preheat oven 200C.
  5. Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  6. Place drained chickpeas in a saucepan with chilli and garlic. Cover with cold water and boil, skim surface when necessary. Reduce heat to medium and simmer 45 minutes until chickpeas tender. If tinned just add garlic and chilli and simmer 5 minutes stirring.
  7. Drain chickpeas and into a food processor place them with orange zest, juice, spices. Process to a paste. Add tahini with motor running and water to make smooth. Season to taste. Keep in fridge 2-3 days.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/beetrootsauces/