As I inched my way through dark the days of the start of a new year, gradually then fairly rapidly losing to the monotony of dry January, dragging myself out on some very short and very slow post-Christmas laps of the park, and generally being miserable. I decided to put a bit of colour in my life (and my pee) with some beetroot.
Now beetroot is something people tell me is great, so I buy it. Then unceremoniously throw it away 2 weeks later. This Zhuzhuary however, on day 13 of my beetroot's normal journey to the bin I made the jump and came up with something I think is quite special.
Now I had this Beetroot hummus with a butterflied chicken breast, however it can be used in so many ways (dips, sandwiches, kebabs etc) and will keep in the fridge for about 5 days after making.
(Uncooked - although if buying precooked get the non pickled versions)
1 Clove Garlic
1 Tin of Chickpeas
Teaspoon of Cumin
Bunch of fresh corriander
150mls Olive Oil
- If you have raw beetroot preheat the oven to 180 degrees.
- Take your beetroot whole (no need to peel) and place on a sheet of tin foil with half a lemon, a drizzle of olive oil the thyme and some salt and pepper.
- Wrap them up in the foil and stick in the oven for about 1hour (if a knife goes into them with a small amount of resistance they're done.
- When cooked place them in a bowl of cold water and peel or scrape them with a knife or peeler.
- Get out a food processor (hand blender will work but may just take a bit longer and be a little messier).
- Add all the chickpeas (+half the water from the tin), beetroot, garlic cumin and olive oil as well as a decent lick of salt and pepper and blend until hummus like texture.
- Taste and season with as much lemon juice as you want (I used a whole lemon with a bit of zest (if using zest ensure unwaxed you are using unwaxeds lemon)).
- This is then ready to eat.
- To make the chicken I butterflied a chicken breast* sprinkled with some dried cumin and paprika and cooked on a hot George Foreman grill (other pieces of 90's cooking machinery are available).
Serve with some nice full fat Greek yogurt and a drizzle of olive oil and some lemon juice.
*Some butchery tips and kitchen knife lessons will be coming soon.