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Roast beetroot hummus with almond and hazelnut dukkha

This recipe is full of superfoods that can help lower blood pressure, reduce inflammation and free radical damage, support detoxification and will give your healthy gut bacteria some love too.

Ingredients

Serves 8

Hummus

  • 800g cooked chickpeas

  • 500g peeled cooked beetroot

  • 1 head of garlic broken into cloves, leave skins on

  • 5 tbsp olive oil

  • zest of half a lemon​​

To finish

  • 2 tbsp tahini

  • 200ml olive oil

  • 100ml lemon juice (about 2 lemons)​​

Hazelnut and almond dukkah

  • 100g hazelnuts 

  • 100g almonds

  • 3 tbsp cumin seeds

  • 3 tbsp fennel seeds

  • 3 tbsp coriander seeds

  • 3 tbsp sesame seeds

  • 2 tbsp black sesame seeds 

  • 1 tbsp sea salt flakes

  • ½ tsp black pepper

  • 1 tsp dried thyme 

Method

Hummus

To remove skins easily from your beetroot, bring them to a boil in lightly salted boiling water, reduce heat and simmer until tender, about 45 minutes to 1 hour.

 

Place pot under running cold water and let rinse until beetroot can be handled and the skins slip away easily.

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Set the oven at 200C. Rinse the chickpeas then tip them on to baking tray with quartered beetroot, whole garlic cloves, olive oil and lemon zest. Roast for 20 mins - this gives a sweeter and deeper flavour to the hummus .

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Squeeze the garlic out of their skins and transfer to the food processor together with the beetroot and about three-quarters of the chickpeas and process to a smooth purée. Mix in the tahini, olive oil and lemon juice, then taste for seasoning, adding salt and pepper if required.

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Serve with some of the hazelnut and almond dukkah and the remaining pink roasted chickpeas scattered over. 

Hazelnut and almond dukkah

Put the almonds into a heatproof mixing bowl and cover with boiling water, leave to soak for 10 minutes and remove skins by

squeezing them between your thumb and forefinger. You may

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need to change the water once with fresh boiling water if the almond skins are stubborn… you should be able to squeeze the almonds out easily.

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Toast lightly in the oven or in a heavy pan over low heat.

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Brown hazelnuts in warm pan over low heat or in the oven (3-4 mins at 180 degrees) until their skins darken, shaking occasionally to avoid burning, then remove skins by rubbing together in a tea towel. Remove the nuts from the towel and return to the pan, toasting them to a deep, warm brown.

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Roughly chop both almonds and hazelnuts by hand, leaving some of the pieces quite large or roughly chop in food processor although be careful not to end up with nut butter!

 

Heat sesame seeds in a heavy   pan over medium heat, stirring, for 1-2 minutes or until the white ones turn golden. Add to the bowl with nuts.  

 

In the warmed pan, toast the cumin, fennel and coriander seeds till dark and fragrant, taking great care not to burn them. Crush the spices and seeds to a coarse crunchy mix with a mortar and pestle.

 

Combine with the chopped nut mix then stir in the salt, pepper and the dried thyme.

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Adapted from Nigel Slater’s recipe.

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