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