Tis’ the Season to Stay Healthy…

Makes 6 servings

• 1 1/4 cups dried chickpeas
• 1 teaspoon baking soda
• 6 1/2 cups water
• 1 cup plus 2 tablespoons tahini
• 1 teaspoon ground cumin
• 4 cloves garlic, crushed
• 100ml beetroot pickle liquid
• 100-150ml cold water
• 50g cooked pickled beetroot
• Salt

Made using the Panasonic Food Processor MK-F800

3 tbs toasted pine nuts to serve (for adults)

Spoon of Greek yoghurt for little ones

Garlic oil to serve (for adults)

Toasted flatbreads to serve for adults

Carrot and cucumber sticks to serve for little ones

Put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas and 2 of the beets in a Panasonic Food Processor MK-F800 and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, pickled beetroot liquid, cumin, garlic, and 1 1/2 teaspoons salt. As you blend, slowly drizzle in the cold water and allow it to mix for about five minutes, until you get a very smooth and creamy paste. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.

If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. To serve, chop the final beetroot into a fine dice and place on top with a layer of good quality olive oil, toasted pine nuts and chopped coriander.