Here’s a recipe for some very colourful hummus that you can make with your own homegrown veggies. It’s a great way of using up wonky veg!
- 1 can chickpeas/250g cooked chickpeas
- Juice of 1 lemon
- 1-2 tbsp tahini (depending on your taste preference)
- 2 garlic clove, peeled and sliced
- 1 tbsp olive oil
- A knob of butter (or extra olive oil)
Then, your choice of:
- 1x roasted red pepper
- 3 tbsp roasted squash
- 2x cooked beetroot
Don’t forget the seasoning – take your pick:
- Sea salt
- Chilli flakes. Or try Cornish Sea Salt’s Chilli Sea Salt mix for the red pepper version – it’s a great combo!
- Smoked paprika works well with the red pepper and squash options
- Cumin is good with the squash and beetroot flavours
- Prepare your veg first –
- For red pepper: cut the pepper in half, remove the seeds and stalk and rub in olive oil. Roast in a pre-heated oven at 200c for approx 25mins until the pepper is soft and the skin is easy to peel off. Once cooled, peel the skin and set aside.
- For squash: peel and chop the squash into chunks. Toss in olive oil, season and roast for 25-30 mins at 200c until soft.
- For beetroot: put the beets in a pan of cold water and bring to the boil. Simmer for 30-40 mins until the beetroot is soft. Once cooled, peel and set aside.
- In a frying pan, warm the olive oil on a medium heat and add the garlic. Lightly fry for 2-3 minutes, add the butter (you want it to melt) and remove from the heat before the garlic starts to turn brown.
- Put the chickpeas, tahini, garlic mixture and lemon juice plus your veggie of choice in a mixer and blend until smooth.
- Add a little water and keep mixing until it reached the desired texture.
- Add the seasoning/spices and give the hummus a last whizz up in the mixer before pouring into a jar or airtight container.