Beetroot hummus with za’atar and pomegranate
A lot of people aren’t crazy about beetroot, but I just love them. They are in season right now so I figured it was the perfect time to make this beetroot hummus with za’atar and pomegranate. It would be a great dip to serve as a less traditional Christmas appetizer. You could add some mini prawn-skewers, chicken skewers, falafel or of course serve it with some breads. I added some pomegranate juice and seeds too as it worked very well in my beetroot mousse.
I opted to boil the beetroot this time, but I usually cook them in the oven. It does take a lot longer though so if you are making this beetroot hummus for Christmas you might not have that time. If you do have time, then simply put the trimmed beetroot (skin on) in an oven dish with 2cm of water. Cover with tin foil and cook for an hour. Drain the water and let them cool down. And if you really have a lot of time left you can drain them and roast them in the oven for another 20 minutes before letting them cool down. On the complete opposite though, if you have no time at all you can buy cooked beetroot, just make sure they are not covered in vinegar.
|3 raw beetroots
|400g tinned chickpeas
|1/2 fresh pomegranate