Vibrant and silky smooth beetroot hummus with spiced roasted potatoes - a delicious dish perfect for serving with other meze like this roasted aubergine & chickpeas, herby asparagus with toasted hazelnuts, Greek-style beans, homemade flatbreads or sumac salad.
Spring has well and truly sprung in the last week in the UK - the weather's warming up and we've had days of beautiful blue skies and sunshine. I love this time of year, everything is shifting and there's just a beautiful sense of change in the air, bringing hope of what's to come. I also find this is the time I want to eat fresher and more vibrant foods, starting to transition from the hearty meals that kept you warm through winter.
I used pre-cooked fresh pickled beets for this hummus - the type that are in the salad section of the supermarket, you simply blend these up with chickpeas, tahini, olive oil and some seasonings until silky smooth. For the potatoes, dice them up, toss in some oil and seasonings and roast for 25 mins at 220°C. Serve the hummus topped with the roasted potatoes, a drizzle of yogurt, toasted pine nuts and some fresh dill to bring it all together.
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Beetroot Hummus & Spiced Potatoes | Serves: 4-6 | Time: 35 mins
You'll need
- Chopping board
- Knife
- Baking tray + greaseproof paper
- Blender/food processor
- Measuring cups + spoons
Ingredients
Potatoes:
- 2 large baking potatoes
- Drizzle olive oil
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Black pepper
Hummus:
- 1 can chickpeas (unsalted)
- 1/4 cup aquafaba
- 3 tbsp extra virgin olive oil
- 200g cooked pickled beets (ideally the fresh kind for salads)
- Juice 1/2 lemon
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tbsp tahini
- 1/2 tsp salt
- Black pepper
To serve:
- 1/4 cup plain vegan yogurt
- 3 tbsp toasted pine nuts
- 2 tbsp chopped fresh dill
- 1 tsp paprika
- Drizzle olive oil
- Black pepper
Method
- Pre-heat oven to 220 and line a baking tray with greaseproof paper.
- Chop your potatoes up into 2-3cm pieces, toss in the olive oil, spices, salt and pepper and roast for 25 minutes at 220°C, tossing halfway through to brown evenly.
- To make the hummus, add all your hummus ingredients into the blender and blitz until smooth. Then pop into the fridge whilst your potatoes finish cooking.
- To serve, swoosh the hummus in a wide bowl, top with the roasted potatoes, drizzle over the yogurt and olive oil, then sprinkle over the pine nuts and herbs. Serve up and enjoy!
Cassidy xx
