In my Thermomix: Beetroot and mint pesto

This is one of the best things I have made with beetroot. Ever.

I was a late convert to the wonders of beetroot. Largely because all I knew for many years was the beetroot in a can. With that overly vinegary tartness. Which my tastebuds definitely didn't like [and still don't].

There was also a memorable experience with borscht when I was about 15. Not memorable in a good way I should hasten to add.

And then there was the first time I decided had fresh beetroot in a veggie juice. I was new to veggie juicing but had heard beetroot was healthy. I was determined to give it a go. Clearly it hadn't been cleaned properly as that juice tasted unpleasantly of dirt. Needless to say it was a long time before I tried again.

I can't remember when I did - probably when I started getting loads of freshly grown beetroot in my CSA box from Food Connect. For many weeks they fed the compost worms. Then I decided to experiment. With dips and with roasting mostly. Now I seek it out and buy and eat it all the time. I'm even growing it in my veggie garden! YUM.

And now my beetroot loving-ness has been turned on its head. Again. Thanks to Mel from Vanilla Zulu cooking school.

I met Mel at a workshop on social media that I spoke at about 18 months ago. We had stayed in touch, but sporadically. She was busy setting up her cooking school. I was busy dealing with some of life's unexpected dramas, and going back to uni. We reconnected recently thanks to twitter. Man I love twitter.

Anyway, I digress.

I caught up with Mel for a coffee and she invited hubby and I to one of her cooking classes. She made a simple beetroot pesto. It was quick, it was easy, it was a flavour sensation!

I had to make it.

This is my version. For the Thermomix, but just as easy in a food processor.

Beetroot and mint pesto

Beetroot mint pesto
by Mel Kettle

What you need:
2 decent sized beetroot, scrubbed and peeled, chopped into quarters
1 clove of garlic, peeled
1/3 cup of pine nuts [you could also use cashews]
1 generous handful of mint, leaves only
1/3 cup good olive oil
bit of salt and pepper to taste

What you do:
This is the super-easy Thermomix bit.

Chuck everything into the Thermomix bowl. Whizz on speed 7 for 30 seconds. Scrape down the bowl, whizz again for another 30 seconds or until smooth.

Serve and eat.

Roast beef with beetroot pesto

Mel served hers smeared over roast beef which was amazing [her version had cumin, not mint]. I think it would also be beautiful with roast lamb. Or just on crackers or beautiful sourdough which is how I've been eating it.

What is your favourite pesto? Do you experiment with flavours, or do you stick to the tried and true basil and pine nut version?

Hummos

I think one of my favourite dips would have to be hummos, and this is largely for the flavour of the chickpeas, which are one of my favourite legumes. And which I definitely don't eat enough of. Chickpeas are an excellent source of protein, are fairly high in fibre and low in fat.

This recipe is very simple and quick to make - but it helps to have a food processor or a blender.

2 cups chickpeas - I used a 375g packed of dry chickpeas, which I soaked overnight, cooked for about 30 minutes, drained and cooled - you can also used 1-2 tins of chickpeas, drained and rinsed
olive oil - about 1/3 to 1/2 cup
1-2 cloves of garlic, minced
1/3 cup tahini
2 tsp ground cumin
very small amount of cayenne pepper
juice of 1-2 lemons (to taste)

Place everything in the bowl of a food processor and mix until the desired consistency - I like mine a little chunky. Add extra lemon, tahini, olive oil, cumin, cayenne to taste.

Serve in a bowl with a drizzle of olive oil and a dusting of paprika.

Hummos goes with so many other dishes - it's delicious:

• as a dip with crackers, pita triangles or raw veggies (such as carrot, broccoli, celery, red pepper)
• spread on bread or toast as a butter and/or mayo substitute
• with roast lamb or chicken on the side
• drizzled over a salad (add extra lemon juice and olive oil to get to a drizzling consistency) as a dressing
• with Lebanese bread or wraps and salad.

What's your favourite way to eat hummos?