Whether using it as a dip, sandwich spread or salad dressing, you can do absolutely anything with this hummus except cook with it, as the high sugar content of the beetroot will cause it to burn in the oven. And you certainly don’t want to sacrifice that gorgeous purple hue.
- 6 tablespoons olive oil
- 1 teaspoon freshly ground black pepper 2 teaspoons sea salt
- 1 tablespoon ground cumin
- 6 medium beetroot, peeled and sliced into 2cm thick rounds 115g tahini
- 3-4 cloves garlic, crushed
- Juice of 3 lemons
- 4 tablespoons pomegranate molasses
Preheat the oven to 230 °C
In a large bowl, whisk the oil with the pepper,1 teaspoon of the salt, and the cum in. Thoroughly toss with the beetroot to coat. Place onto a baking tray, cover loosely with aluminium foil and roast for 45 minutes, or until fork tender. Set aside to cool.
In the bowl of a food processor, combine the tahini, garlic, lemon juice, pomegranate molasses, and the remaining1 teaspoon salt and pulse until thoroughly incorporated. Continue to process for 2 minutes, gradually adding up to 60ml of water, until the mixture reaches your desired consistency. Add the roasted beetroot and blend until semi-thick in consistency and pink in colour.