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I always make this recipe with massive amounts of guess-timation, so you may have to make it a few times to get it to the balance you like. Basically, just throw things in and hope for the best!
Miriama Kamo identifies her favourite dip by The Rubbish Trip
Featured on the Sunday TVNZ programme, this hummus isn’t a hummus because ‘hummus’ means ‘chickpeas’ in Arabic and this dip actually replaces the chickpeas with beetroot. So, we should probably call it Beetroot Dip. However, for some reason, Beetroot Hummus has stuck.
We decided to substitute chickpeas for beetroot partly because we love the taste of beetroot and because it makes everything look amazing, but mostly because we try to favour local ingredients over imported. Beetroot grow easily and prolifically in New Zealand, whereas chickpeas are mostly imported from the Northern Hemisphere.
Please note that we make this dip to taste, so quantities of everything are pretty random and we change them based on things like our mood or the acidity level of the particular lemons we are using – feel free to jiggle quantities around as you make it to suit your tastes.
Optional extra – at that time of year when walnuts are abundant and easy to forage, adding some toasted walnuts into this recipe is also DELISH.
We have used this recipe by Kimberly Snyder, and think it works a treat, though we skip the olive oil as we don’t think it’s necessary. The only thing this recipe is missing is a 1/4 tsp of cinnamon and a dash of whatever sweet syrup you can find in bulk in your area, such as rice syrup, apple syrup, molasses, honey – this cinnamon/syrup combo will give the dip that characteristic, sweet kick that makes muhammara so snazzy, so give it a go!.
NB: If you have a bit more time and aren’t fussed about keeping the dip raw, then we would recommend popping the capsicum on an oven tray (whole) and putting them in an oven at 200 degrees celsius for 30-35 minutes (turn them once or twice throughout the cooking time). After 30-35 minutes, pull them out, wait for them to cool enough to touch, then peel off the outer layer of skin and cut out the stem and seeds and drain out the juice. Then follow the recipe as set out in the link above.