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Roasted Beetroot Hummus Sharing Bowl

Rock My Bowl's summer recipe to delight your guests

Summer brunches are one of the nicest ways to dine alfresco, so here Rock My Bowl founder Rebecca Rhodes-Evans shares her gorgeous gourmet Roasted Beetroot Hummus Sharing Bowl, as the perfect addition to a summer brunch table for you to mix up at home.



ROASTED BEETROOT HUMMUS SHARING BOWL

“When having friends over for brunch it’s great to have a savoury option that incorporates lots of veg and encourages sharing” explains Rebecca Rhodes-Evans, founer of Rock My Bowl

“This roasted beetroot hummus is an absolute show stopper and the vibrant colour will stand out beautifully at your table. This dish is perfect with a selection of crunchy vegetable crudités or piled onto toasted sourdough with warm mushrooms for a vegan bruschetta. You can make your own dukkah or if short of time you can buy dukkah in supermarkets and delis. My favourite is Ottolenghi - I always have a jar in the cupboard."

Roasted Beetroot Sharing Hummus Bow2

 

Ingredients

  • 4-5 peeled raw beetroot, sliced into quarters

  • 1 bulb of garlic broken into cloves

  • 2 tins of chickpeas (preferably organic) drained.

  • 1 tbsp of olive oil

  • 3 tablespoons of tahini

  • 2 tbsp of lemon juice

  • 50 ml of olive oil

  • To garnish - toasted nuts or dukkah, fresh herbs or edible flowers and more olive oil

 

Method

Heat the oven to 180, prepare a large baking tray with enough foil to fold over into a parcel. Put the beetroot, chickpeas, garlic and a tbsp of olive oil onto the foil and give everything a good mix. Fold the foil over and bake in the oven for 1 hour.

When the roasting is done, leave to cool for around 15 minutes. Then add to a food processor or mini chopper, along with the tahini and lemon juice. Blend a little then add the olive oil bit by bit until the hummus is a creamy consistency. You may need more lemon juice and a splash of water.

To serve, swirl the roasted beetroot hummus into a large shallow bowl, add olive oil, dukkah or nuts and decorate with flowers and herbs, alongside crunchy crudités.

ENJOY!



For more ideas and serving inspiration, take a look at Rebecca's How to Host a Summer Brunch over on TheEDIT now. 

 

Posted in Recipe

by Recipe
on on 08 August 2018

  brunch food, brunch recipe, hummus recipe, sharing platters

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