Beetroot mutabal with apple, walnuts and anchovy oil by Bethany Kehdy
Beetroots: 400g/14oz (3-4 small), unpeeled and washed
Green apples: 1
Walnuts: 2 tbsp, roughly chopped
Grapefruit: 1, zest and juice
Tahini: 60-75 ml (2-2 ½ II oz)
Cumin: ½ tsp, ground
Garlic cloves: 1, finely chopped
Soft labneh: 1-2 tbsp (or full-fat Greek yoghurt)
Flaky sea salt: To taste
Freshly ground black pepper: To taste
Olive oil: 125ml (4 fl oz/ 1/2cup)
Anchovies: 1, tinned in oil
This is what usually gets passed off as beetroot ‘hummus’ when, essentially, it is a mutabal. Although there is tahini in it, if there are no chickpeas, it’s not a hummus!
Method
Fill a large saucepan with salted water, add the beetroot and bring to a boil over high heat.
Reduce the heat and simmer, covered, for 30-45 minutes, or until tender when pierced with a knife.
Remove from the heat, drain, roughly chop and set the beets aside in a mixing bowl.
Meanwhile, make the anchovy oil. Place a frying pan over medium heat, add the oil and anchovy and heat through, just until the anchovy is beginning to brown and sizzle.
Transfer to a small food blender and blitz.
Set aside.
Core and cut the apples into matchsticks and toss with the walnuts in a mixing bowl, add the grapefruit zest and 1-2 tablespoons of its juice.
Add the tahini, cumin, and garlic – and labneh if using – to the bowl with the beetroot.
Using a hand blender, blitz to a purée, adding the remaining grapefruit juice to form a spreadable consistency.
Season with salt and pepper, taste and adjust as needed.
Transfer the beetroot mixture to two shallow serving bowls or one large one, and create a shallow well in the middle.
Fill with the apple and walnut mixture.
Drizzle over the anchovy oil and serve immediately. Alternatively, if making in advance, place in the fridge and bring back to room temperature before serving.
