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Beetroot Hummus


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 minutes

Serves 12

Ingredients
 

  • 2 cloves of garlic
  • 1 x 400g tins of chickpeas
  • Juice of 1 lemon (approx 50ml lemon juice)
  • 2 tbsp light tahini
  • ½ tsp ground cumin
  • 3 tbsp olive oil
  • 250 g beetroot
  • Salt and black pepper (to taste)
  • 4 tbsp water (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!

Nutrition

Calories: 56kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 17mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 9mgIron: 1mg

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