The earthiness of beetroot really comes out in this recipe. But by roasting both the beetroot and garlic it rounds and brings out the sweetness.Gabi Lind
- 2 medium beetroot washed
- small bunch of thyme
- 1 whole garlic head separated into cloves
- 1/4 cup of red wine vinegar
- 1/2 cup dried chickpeas soaked overnight then cooked till tender (see instructions below)
- juice of 1 lemon. (You can zest the lemon and save it for another recipe in the freezer.)
- 1 tsp cumin seeds
- salt and pepper
- olive oil
Preheat oven to 180C.
Scrub beetroot, don’t cut, leave whole. Rub in olive oil, season with salt and pepper. Place in oven proof pan with thyme and vinegar, cover with foil and cook for 30 minutes.
Add garlic, toss then cover again and cook for another 20 minutes or until beetroot is tender. Cool.
Strain soaked chickpeas. Place in pot, cover with cold water and bring to the boil. Continuing at a rolling boil for 1/2 an hour or till tender.
Peel and chop beetroot when it’s cool enough to handle. Place beetroot and chickpeas into your blender. Pulse to a rough crumb. Add cumin seeds, salt and pepper, Squeeze the garlic out of its casing and add to taste. Blend adding lemon juice to loosen mix. Check seasoning adding more garlic or lemon as needed. Then add enough olive oil to make a smooth mix.
Delicious spread over grain toast topped with avocado and a sprinkle of flaky salt, or as part of a summer platter.