As I believe I have mentioned before, I love eating seasonally and as local as possible. Meaning eating fresh fruit and vegetables that are being harvested at the moment as they reflect the bodies needs for that time. With the day's getting wetter and slowly darker, it's not a surprise that we are now seeing a lot more of those solid, deep warming root vegetables and gourds but because we are still having some beautifully warm days, there are still those summer salad, cooling vegetables.

Right now I couldn't be happier as September is one of the peak harvesting months for the UK which gives you a lot more options to play with and the almost clashing of the seasons in the harvest inspired me to combine the two in a deliciously warming and yet very cool British twist on hummus.

My main ingredients are beetroot which I chose because although it is seen as a warming root vegetable in Traditional Chinese Medicine, it is also light. It contains very potent anti oxidants which give it that brilliant colour and no coincidence, they are  a blood tonic. Another favourite as a budding vegetarian are broad beans (also known as Fava beans) as these little bad boys are a power house of protein. Not only are they amazing for us but as they are pollinated by bees and if grown in your garden or a large pot, they could feed the bees who especially in cities find it hard to come by sustenance these days. Sorry couldn't help but give our busy bees a big up!

Let's begin. You will need:

2 medium sized beetroot (wash both the root and leaves and keep the leaves as edible garnish)

2 peeled shallots

2 cloves of garlic crushed

250g shelled cooked broad beans

Black pepper and salt to taste

1 tsp of fresh rosemary

3 tbsp of olive oil with some for dressing

2 carrots and 1/2 cucumber chopped into crudités for dipping

Start by heating your oven to 180•. Wrap the beets in foil, drizzle the shallots in olive oil and place on baking tray. The beets will take around 40 minutes to bake but if cut in half can take 30 minutes. Check on them every 15 minutes and keep tossing the shallots. It's ok if the shallots burn a little as it will add flavour. Once these are done, take them out of the oven and unwrap foil. Let them cool.

Now add all ingredients in a food processor except for a few broad beans to sprinkle on top and the crudités, and wizz until smooth. You can then chop up the beet leaves and toss on top, add the spare beans, a drizzle of olive oil and seasoning.

This recipe is ideal for parties or a light lunch. Enjoy!


By Amber Petersen from