I love hummus and eat a lot of it. But yesterday I was just about to make another batch when I stopped myself and decided to instead try something new. So I simply replaced the chickpeas with 1. carrots and 2. red beets/beetroot, and voila – two new favourites were born. We had it before dinner with some crackers and crudités.Please note there are two different dips – so use either carrots or red beets (or by all means, make both, but then you need to double up on the ingredients).(cumin is kreuzkummel in german and spiskummin in swedish, fyi, if you go for kummel or kummin you all get something pretty different)
- 2 large red beets, peeled OR 6 large carrots (no need to peel,just wash carefully)
- 2 large cloves of garlic, halved
- A little sea salt
- 2 tbsp olive oil (half for the vegetables in the oven, half to be added before mixing)
- 1.5 tbsp. tahini
- Juice from ⅓ lemon, more to taste
- ½ tbsp. cumin powder
- 1 tsp. cumin seeds, a little more to garnish
- Salt to taste
- Heat the oven to 200 degrees
- Thinly slice the red beets or chop the carrots and place them in an oven tray together with the halved garlic cloves. Sprinkle over the sea salt and drizzle over 1 tbsp. of the olive oil. Bake in the oven for approximately 20 to 25 minutes until soft and a little brown (how long will depend on size of your slices/chunks - red beets take time, so best to keep the slices thin).
- Place the baked beets or carrots together with the roasted garlic in a bowl and add the other ingredients. Blend it together using a hand blender (or place all in a food processor). Taste and add more lemon, salt, cumin or tahini as needed. Serve with some raw vegetables or crackers.