As the weather becomes warmer and the days become lighter my thoughts are turning to dips and snacks to enjoy outdoors. Oh wait hold on.... I am always thinking about dips.
As I think I've mentioned before I am the self-styled Queen of Dips among my friends and I have a dedicated board on Pinterest to obsessively collect the new ideas I want to try out. As far as I am concerned no social occasion cannot be improved with a good selection of dips and some crunchy crudités.
This delicious, deep pink beetroot houmous is a version based on Donal Skehan's recipe - you see now I live in Ireland how I'm championing the home-grown talent?! His version includes pomegranate molasses which is a whole load of sugar I personally don't think this houmous needs, the beetroot is so naturally sweet already.
By the way - do you write houmous or hummus? I'm never sure what's right! I've just had a little look on Wikipedia and it says 'hummus' comes from the Arabic ḥummuṣ bi ṭaḥīna which means "chickpeas with tahini", but the British spelling is inconsistent. My inner grammar and spelling Nazi is pretty angry about this!!
- 4 cooked beetroot
- 1 garlic clove, crushed
- 2 tsp of ground cumin
- 1 tbsp of tahini
- Juice of 1 lemon
- Sea salt and ground black pepper
- Sesame seeds and chia seeds to serve
1. Blitz all the ingredients together (apart from sesame and chia seeds) in a food processor. Season to taste with the salt and pepper and add more lemon juice if needed.
2. Serve with crunchy veg as a dip, or on a slice of bread with sliced avocado for a great snack.