Mediterranean on Bruce loves to cook

Beetroot and chickpea hummus

Mon, 08 Jun 2026 00:00:00 +0000

A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.

Ingredients

200 g raw beetroot, cubed (or 200 g already roasted)
400 g tin chickpeas, drained
3–4 cloves garlic, smashed and minced
80–100 ml tahini
60 ml lemon juice (about 2 lemons)
2 teaspoons sea salt or kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
⅛ teaspoon freshly cracked black pepper
a few ice cubes
3 tablespoons extra virgin olive oil, plus more for roasting and to drizzle

Method

Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.

Quick hummus

Mon, 08 Jun 2026 00:00:00 +0000

A great snack or condiment, based on restaurant-style hummus.

Ingredients

~400 g tin chickpeas, drained
6–8 cloves garlic, peeled
100 ml tahini (1–2 big spoons)
90 ml lemon juice (2–3 lemons, or from a bottle)
2–4 tsp kosher salt, to taste
3 tbsp extra-virgin olive oil

Seasoning

½ tsp ground cumin
½ tsp ground coriander
½ tsp granulated garlic, for more garlic punch
⅓ tsp black pepper (optional)

Method

Simmer the chickpeas and whole garlic cloves in water until soft. Drain, saving the cooking liquid.

Beetroot dip

Sat, 31 May 2025 00:00:00 +0000

This is a fresh, delicious dip for pita and vegetables.

Ingredients

430 g canned chickpeas, drained
140 g cooked beets
2 teaspoons dried or fresh oregano
30 g extra virgin olive oil (2 tablespoons)
½ teaspoon minced garlic
1 medium lemon, zest finely grated and juiced
Black pepper
Salt

Method

Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.