This roasted beetroot hummus is a deliciously creamy and vibrant dish, perfect for serving as a dip. The earthy sweetness of the roasted beetroot pairs beautifully with chickpeas, garlic, and tahini to create a delightful blend of flavours.
Takes 30 minutesminutes
Serves 12
Ingredients
2clovesof garlic
1x 400gtins of chickpeas
Juice of 1 lemon(approx 50ml lemon juice)
2tbsplight tahini
½tspground cumin
3tbspolive oil
250gbeetroot
Salt and black pepper(to taste)
4tbspwater(optional, for adjusting texture)
Instructions
Preheat the Oven:Preheat your oven to 180℃ (fan-assisted).
Prepare the Beetroot:Roughly chop the beetroot into bite-size pieces and place them on a baking tray.Drizzle with olive oil and sprinkle with a pinch of salt. Roast in the oven for 25 minutes or until the edges are slightly charred.
Warm the Chickpeas:Drain and rinse the chickpeas. Place them in a pot of boiling water and simmer over medium heat for about 10 minutes to warm them up. Drain them afterwards.
Blend the Hummus:In a food processor, add the peeled garlic, roasted beetroot, drained chickpeas, tahini, lemon juice, olive oil, cumin, 1 tsp of salt, ½ tsp of black pepper, and 4 tbsp of water. Blend for 2-3 minutes, until smooth. Add more water if needed to achieve your desired texture. Taste and adjust seasoning if necessary.
Serve:Serve the hummus in a bowl, surrounded by toasted pita bread fingers for dipping. Enjoy!