It's way too hot to stick anything in the oven right now, so instead I'm not ashamed to say I fantasized about beetroot hummus for most of Tuesday.
Beet hummus is a great way of brightening up some aperitifs or grab-and-go dinners, and is much lighter than regular hummus so you don't need to worry about filling up before a show-stopping main course. The deep pink shade of hummus coupled with the oily wrap dippers make a perfect understated entrance for guests and is refreshing enough to serve mid-heatwave.
I would team this with some giant green olives on ice and some herb toasted almonds, or just a few cold wheat beers and plenty of the dipper wraps pictured above and below.
Makes enough for four as a dip
4 beetroots, peeled and cut into quarters
1 tin of chickpeas, drained
2 garlic cloves, chopped small
1 tsp ground cumin
2 tbsp tahini
Juice of one lemon
Olive oil to taste
Plus flour wraps to serve
Boil the beetroot in salted water until they are soft and can be pierced with a fork. Once cooked, chop into smaller pieces to make it easier to blend.
In a large mixing bowl, add the chickpeas, garlic cloves, cumin, tahini and lemon juice, along with the chopped beetroot. Using a hand blender or mixer if you have one, blend until smooth. The consistency will be lighter than normal hummus, so don't be worried if it isn't as thick. Add olive oil and seasoning to taste once you've blended, and set aside.
For the charred dippers, use a griddle pan to fry flour wraps on a high heat with olive oil for a few seconds (about 10) on each side. Then chop into quarters or eighths and get scooping!