Beetroot hummus with meat and pomegranate molasses... recipes

## 1. The Vibrant Beetroot Hummus

*Yields about 2 cups*

* **1 can (15 oz) chickpeas,** rinsed and drained

* **1 medium beetroot,** roasted until soft and peeled (or use pre-cooked vacuum-packed beets)

* **1/3 cup tahini**

* **Juice of 1 large lemon**

* **2 cloves garlic,** minced

* **1 tsp ground cumin**

* **Ice water** (the secret to fluffiness)

**Instructions:**

1. Place the chickpeas, beetroot, garlic, lemon juice, tahini, and cumin in a food processor.

2. Blitz until mostly smooth.

3. With the motor running, drizzle in **1–2 tbsp of ice water** and keep processing for 2–3 minutes until it’s ultra-creamy and bright pink. Season with salt to taste.

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## 2. The Spiced Meat Topping

* **250g ground lamb or beef** (lamb is more traditional and flavorful here)

* **1 small red onion,** finely diced

* **1 tsp Allspice** (or a mix of cinnamon and black pepper)

* **1/2 tsp Smoked Paprika**

* **2 tbsp Pomegranate Molasses**

* **Pine nuts** (optional, for crunch)

**Instructions:**

1. Heat a splash of olive oil in a pan over medium-high heat.

2. Sauté the onion until soft, then add the meat. Break it up with a wooden spoon and cook until browned and crispy at the edges.

3. Stir in the spices and salt.

4. **The Glaze:** Pour the pomegranate molasses over the meat in the last minute of cooking. It will bubble and create a sticky, tart coating. Remove from heat immediately so it doesn't burn.

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## 3. Assembly & Garnish

This is where you make it look like a restaurant dish.

* **The Swoosh:** Spread the pink hummus on a wide plate, using the back of a spoon to create a deep "well" in the center.

* **The Topping:** Heap the warm meat into the center.

* **The Finishes:** * A heavy drizzle of extra virgin olive oil.

* A handful of **fresh pomegranate seeds** (jewel-like contrast).

* Fresh mint or parsley.

* Toasted pine nuts.

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### A Quick Tip on Beets

If you're in a rush, you can use canned beets, but **roasting them** (wrapped in foil at 200°C for an hour) concentrates the sugars and prevents the hummus from getting too watery.