Now let’s cook
Beetroot and dill turn up together in salads now and then. Here they share a hummus.
Ingredients
- 240 g tinned chickpeasready-to-use beans from a tin, sold in their liquid
- 200 g beetroota root vegetable with deep red flesh
- 2 tbsp olive oilmade from the fruit of the olive tree
- 2 tbsp tahinia thick paste of ground sesame seeds
- 2 tbsp lemon juicesqueezed from a lemon
- 3 g garlicfresh garlic: the cloves are peeled and grated
- 3 g saltfine table salt
- 1 g black pepperground black pepper
- 10 g dillfresh dill leaves, used as an aromatic seasoning
Method
Heat the oven to 200 °C. Wash 200 g of beetroot well, leaving the skin on, wrap it tightly in foil and put it in a baking dish. Bake for 50–60 minutes: the beetroot is ready when a fork slides in easily.
While the beetroot bakes, squeeze 2 tbsp of lemon juice (the juice of half a lemon). Drain the tinned chickpeas and weigh out 240 g. Peel 3 g of garlic (1 clove).
Let the baked beetroot cool until you can hold it, then peel it and cut it into small cubes.
Put the beetroot, chickpeas, garlic, lemon juice, 2 tbsp of olive oil and 2 tbsp of tahini in a blender, then add 3 g of salt and 1 g of black pepper. Blend until the purée is smooth and even.
Chop 6 g of dill finely and stir it into the hummus. Move the hummus to a flat plate, draw a swirl in it with a spoon and lay 4 g of dill on top in sprigs.
