Beetroot can be used as a food colouring and this is what made my beetroot hummus such a vibrant colour. Of course, it added taste as well to the chickpeas.
The very first smart phone I owned would fall in today’s stable of android phones. After 20 months I changed to BlackBerry due to its better features. Without a doubt, the best feature of the phone was the keyboard. I was loyal to the brand for 3 generations. But last year, WhatsApp decided it would no longer support BlackBerry. I was faced with two options. The first was to migrate to an Android phone and the second was to get an iPhone. We have a UK SIM card in an android phone which I lent to a friend least year. For some reason he added plenty apps to the phone in the time he had it. While I was deleting all of the junk I noticed how many apps there are on the device, many of which cannot be deleted. As I have an iPad I deciced to rather get an iPhone.
The plus side to this is that it automatically synchs with my iPad and the apps I don’t want are easy to delete. The downside is that as things stand now, I cannot get my ring tones onto my iPhone. I have had the same ring tone for various people for years. For some odd reason my iTunes is not working properly on my PC. But I have not had the time to work out why. Change comes slowly for me and like with changing over from BlackBerry to Apple, I have also changed from making my plain hummus. The reason for this is that I am eating more of this Middle Eastern spread than before. I always roast beetroot for Dave and I for dinner. Having a few left over at the same time I was blending chickpeas led me to making this beetroot hummus.
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- 2 or more beetroots, scrubbed and quartered *
- Olive oil for drizzling
- Salt to season
- Ground sumac to season
- 1 400g tin chickpeas, drained
- 5mls ground sumac
- 1 black garlic clove
- 2 roasted beetroot
- 120mls olive oil
- Salt and freshly ground black pepper to season
- Preheat the oven to 180° Celsius
- Line a baking dish with tin foil
- Place the beetroot in the dish and drizzle with olive oil
- Season generously with the salt and sumac
- Bake for 90 minutes until soft
- Place the chickpeas, sumac, garlic, beetroot and olive oil into a blender
- Blend until smooth
- Season to taste and refrigerate
Inspiration published on Lavender and Lime March 10:
- 2016 – Flaky Pastry
- 2014 – Cinnamon And Coffee Soufflés
- 2012 – ABC Award
- 2011 – Sim B’s Chocolate Cake