Hummus (Beetroot and Ricotta)

Name: Hummus (Beetroot and Ricotta)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 1/2 cups
Ingredients: 1 fist-sized red beetroot (about 180g); 1 can chickpeas, rinsed, drained; ⅓ cup tahini, well mixed; ¼ cup fresh lemon juice; ¼ cup ricotta; 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board; 1 teaspoon (or more) kosher salt; 10 cranks freshly ground black pepper; ¼ teaspoon ground coriander; Mint leaves, poppy seeds, and olive oil (for serving)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 2 1/2 cups

This hummus brings out the best of ricotta and the powerful flavour and colour of beetroot to make an unusual but delicious spread.

Tags: Fusion , Dips & spreads , Vegan , Vegetarian

Ingredients

1 fist-sized red beetroot (about 180g)
1 can chickpeas, rinsed, drained
⅓ cup tahini, well mixed
¼ cup fresh lemon juice
¼ cup ricotta
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
1 teaspoon (or more) kosher salt
10 cranks freshly ground black pepper
¼ teaspoon ground coriander
Mint leaves, poppy seeds, and olive oil (for serving)

Method

Put the beetroot into cold water, cover and bring to the boil. Simmer for around 35-40 minutes until the tines of a fork slide easily into the centre of beet, 60–70 minutes. Let sit until cool enough to handle.

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

Using a paper towel, rub beetroot to remove skin (it should slip off easily). Trim ends and cut into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.