Tuesday, 13 October 2015

Roasted beetroot houmous: a dairy free weaning recipe

Houmous is such an easy win when weaning a CMPA baby, naturally dairy free, high in protein, and every baby I meet who's being weaned loves it. I make it at every opportunity (not least for the egg replacer aquafaba - as seen in my meringues) for Harry as it's such a favourite of is. He loves it mixed with grated carrot in sandwiches, on toast for a quick and easy post swimming lunch, with veggies dipped in, or simply in a bowl to grab handfuls of (when I'm pretending not to look).

I make a few variations of houmous: roasted, or sun-dried tomato, aubergine - but hadn't tried anything else until lately when the beetroots in my Seed Pantry veg patch were ready to be harvested. M got me my Seed pantry box for my birthday, and I have to say I wasn't enamoured to begin with (ungrateful wife that I am), but it was awesome. I loved planting my seeds and growing my veggies - I still have some late French beans and spinach to pick before I need to dig our little raised bed over. My trip to River Cottage cemented just how much I've changed my opinion on growing veggies - talking to their Head Gardener and making my mental list of seeds for next year, I'm excited already.

My Barbabietola di Chioggia beetroot was beautifully candy striped, which did however, mean that the humous wasn't the vivid pink I'd initially expected, rather a muted, Instagram filtered type of pink. It had a delicate earthy flavour, which worked beautifully with some pre roasted garlic and a light olive oil. 

We enjoyed this with my home made dairy free flatbreads - the only problem about making food from your veg patch is that once the veggies have gone you can't make any more! 

This is one recipe you really do need a food processor or blitzer of some sort for. 

Roasted beetroot houmous
Dairy free
Serves 4-6 adults or 8 babies

1 tin chickpeas (brine drained and saved for egg replacer duties)
2 medium beetroot
2 cloves garlic
4 sundried tomatoes
Olive oil - I used 4 tablespoons, but it'll depend on your ingredients and personal taste. You may want more or less.
1 tablespoon tahini (optional - don't buy it specially - just add extra olive oil)
Juice of half a lemon
If making for adults, add a teaspoon or so of salt

Preheat the oven to 160 degrees
Scrub, and chop the beetroot into eighths, peel the garlic and drizzle with a couple of tablespoons of olive oil
Wrap in foil and bake for 45 minutes to an hour - or until the beetroot is soft
Leave to cool
Drain the chickpeas and sun dried tomatoes, and put in the bowl of your food processor
Add the cooled beetroot, garlic, and olive oil left in the foil parcel and blitz until a rough puree
Add another couple of tablespoons of olive oil, the lemon juice and the tahini if using, and blitz until slightly smoother - if making for adults add salt now

Flatbread recipe to follow when I manage to take pictures - I keep forgetting and we eat them warm!

When you're happy with the texture, you're done. I store this in a tupperware in the fridge. Much like home made pesto I make sure the top layer is covered with some fresh olive oil.


Kate | The Veg Space said...

Lovely! Sounds delicious for adults, and bet babies love it too. My toddler has just been scoffing most of my roasted garlic hummus I've just posted too - he'll eat just about anything if it comes with a pot of hummus to dunk it in!

Diana said...

I love beetroot and interesting hummus recipes! I just posted a pumpkin hummus recipe a couple of days ago too!

Elizabeth said...

An intriguing recipe this! Those are such unusual beetroots too - so pretty!

Penny Aylwin said...

It does seem like it's been humous week Kate and Diana doesn't it. Harry's the same Kate - I could put anything in humous and he'll inhale it! There must be magic in those chickpeas.

Thanks Elizabeth, they're so pretty aren't they!


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