Made with horseradish sauce, sweet tinned beetroot and ground cumin, this beetroot hummus recipe is full of flavour.
INGREDIENTS
1 x 450 gram tin cooked beetroot, drained
1 x 400 gram tin cooked white cannellini beans
1 clove garlic, crushed 2 tablespoons lemon juice
2 tablespoons good horseradish sauce*
1 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons plain yoghurt, plus extra for serving
sea salt and freshly ground pepper
METHOD
Place all the ingredients in a food processor and blend until smooth. Season.
Tip into a shallow serving dish and drizzle with a little extra yoghurt. Makes 2 cups.
* Mandy’s Horseradish is a great choice – it’s hot and pungent, just as it should be, and is available from gourmet stores.
Menu: Serve on a mezze platter with Taramasalata – Smoked Roe Dip and Baba Ganoush – Eggplant Dip.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.