Aromatic Etruscan Hummus

A colourful, healthy dip like this is one of life's little luxuries. Packed with earthy beetroot, creamy tahini, zesty lemon and generous amounts of beautiful extra virgin olive oil, this vibrant Etruscan hummus is a marvel as a spread on warm crusty bread or crackers, or served alongside crunchy vegetables or on an antipasto platter. It's simple to make, keeps well for several days and is guaranteed to disappear quickly whenever friends drop by.

Serves 4
A large beetroot (~200 gms)
200g green lentils
100g toasted sesame seeds for the tahini, or 1 tbsp of ready-made tahini
1 tsp cumin powder
1/2 a garlic clove (or to taste)
Generous pinch of salt
Juice of a lemon
Olea Prilis Extra Virgin Olive Oil - 6 tablespoons for the recipe and 1 for garnishing

Method:

Rinse the lentils, place them in a saucepan, cover with cold water and cook to package instructions. Cube beetroot and boil until tender (tip: roast a tray of beetroot if cooking other food, they are a great fridge staple).

To make the tahini sauce, toast the sesame seeds in a non-stick frypan over low heat. Put in a food processor and blend with 2 tablespoons of extra virgin olive oil and a pinch of salt. If needed, add 1 or 2 tablespoons of water until a smooth cream is obtained.
With a generous tablespoon of the tahini in the food processor (any extra can be taken out and kept in the fridge for 3 days), add the lentils, beetroot, salt, garlic, lemon juice, cumin powder and remaining extra virgin olive oil. Blend in bursts (so as not to heat) until all ingredients are combined.

Garnish with extra sesame seeds, a drizzle of extra virgin olive oil and herby leaves like basil or parsley.