Beet­root and fen­nel hou­mous

Living Etc - - ENTERTAINING ⁄ ETC -

Serves 4

4 small beet­root 1 small fen­nel bulb, trimmed and fronds re­served for gar­nish Olive oil Salt and freshly ground black pep­per 400g can chick­peas, drained and rinsed 1 fat clove of gar­lic, peeled and crushed 1tsp fen­nel seeds, plus ex­tra to gar­nish 1tbsp tahini Generous squeeze of lemon juice 100-125ml ex­tra vir­gin olive oil

Pre­heat the oven to 200°C/ Fan 180°C/gas 6. Wrap each beet­root in foil and place in a roast­ing tin. Slice the fen­nel and toss with a lit­tle oil in a sep­a­rate roast­ing tin and sea­son.

Put both tins in the oven and roast for 40 min­utes, un­til the fen­nel is soft­ened and the beet­root ten­der when touched with the tip of a knife.

Once the beet­root are cool, peel them and put into a food pro­ces­sor with the roasted fen­nel, chick­peas, gar­lic, fen­nel seeds, tahini and lemon juice. Whizz to form a smooth paste, driz­zling in the ex­tra vir­gin olive oil as you go. Loosen with a lit­tle cold wa­ter if it is too thick. Gar­nish with fen­nel fronds and fen­nel seeds.

Recipes ⁄ Lizzie Kamenet­zky Styling ⁄ Laura Vin­den Photography/laura Ed­wards

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