Beetroot & Lovage Hummus with Aimee’s Sourdough Discard Crackers

As the days lengthen and the evenings slide under the caress of night’s blanket, I find myself craving ‘picky’ food. Never sated with just one dish, I find myself entering a grazing routine, my hand consistently looking to snap, dip and scoop whatever it may.

This dip is just one of the recipes I make over again, earthy, and fresh but with an unctuousness that sates both body and soul. It’s the perfect adornment to any scooping vehicle, be it a crisp, crudité or cracker. But nothing quite hots the spot like my dear friend Aimee’s crackers. The ultimate in a tangy snap, plus they are an adornment to grace any al fresco sharing table.

You can find her recipe linked here.

https://www.twiggstudios.com/2020/04/sourdough-discard-crackers/

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Author: Suze Morrison

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Beetroot & Lovage Hummus with Aimee’s Sourdough Discard Crackers

Prep time: 10 MinTotal time: 10 Min

As the days lengthen and the evenings slide under the caress of night’s blanket, I find myself craving ‘picky’ food. Never sated with just one dish, I find myself entering a grazing routine, my hand consistently looking to snap, dip and scoop whatever it may.This dip is just one of the recipes I make over again, earthy, and fresh but with an unctuousness that sates both body and soul. It’s the perfect adornment to any scooping vehicle, be it a crisp, crudité or cracker. But nothing quite hots the spot like my dear friend Aimee’s crackers. The ultimate in a tangy snap, plus they are an adornment to grace any al fresco sharing table.You can find her recipe linked here.https://www.twiggstudios.com/2020/04/sourdough-discard-crackers/

Ingredients

• 2 Large Beets, roasted, cooled, and peeled.
• 1 400g Tin Chickpeas, drained.
• 2 Cloves Garlic, crushed.
• 2tbsp Tahini
• 1 lemon, juiced.
• 1 tsp Sea Salt Flakes
• Pinch Cumin, ground
• 10g Lovage, finely chopped (substitute parsley or celery leaves)
• 2-3tbsp Olive Oil, plus extra to drizzle

Instructions

1. Roughly chop the beetroot and add to a food processor with the chickpeas, garlic, tahini, lemon juice, cumin, and salt. Pulse to combine then blitz to form a paste. Add the olive oil and pulse again, if it’s too thick you can add 1-2 tbsp warm water.
2. Taste and adjust the seasoning with more lemon or salt if liked. Stir through the lovage and pop into a serving bowl. Drizzle with extra olive oil and serve with the crackers on the side for dipping.

https://gourmetglow.co.uk/recipes/beet-lovage-hummus

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