Beetroot Hummus

I

The colour of this dip is stunning - a gorgeous deep lilac purple that tastes wonderful and a great way to use up any cooked beetroot you may have lurking in the fridge.  If you don’t have any tahini, don’t worry, add a spoonful of tinned chickpeas, rinse them first.

Beetroot Hummus

Ingredients

200g cooked beetroot (not in vinegar)

80g Yester Farm Dairies Crème Fraiche or Set Soured Cream

80g tahini

1 garlic clove, smooshed

Juice ½ lemon

Salt and pepper to taste

Turmeric to sprinkle, optional

Method

Pop everything into a food processor (except salt, pepper and turmeric), blitz until smooth.

Add salt and pepper to taste.

Plop into a contrasting coloured bowl, sprinkle with turmeric.

Serve with crusty bread, flatbreads, bagels, vegetable sticks or bread sticks. Alternatively, use as a sandwich filling with a good dollop of Yester Farm cream cheese replacing butter.

Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.

We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products.

We’d love to see your creations using our products… tag us on social media!

#yestoyester

---