Isn’t the colour of this hummus amazing? The roasted beets add a sweet earthiness to the hummus. It’s not an overpowering beet flavour, just subtle enough to add a wonderful complexity and beautiful colour to the dip
Servings: 4
Total Time: 1 hour 10 minutes plus cooling
Ingredients:
- 2 medium raw beets, peeled
- 250g cooked chickpeas
- 60 ml water
- 1 lemon, juiced
- 30 ml tahini
- 15 ml olive oil
- 2 cloves garlic
- ½ tsp salt
Method:
- Preheat the oven to 200°C
- Cut beets into 1 cm slices and lay on a parchment-lined baking tray. Roast on the middle rack of the oven for 40 – 45 minutes or until cooked through. Set aside to cool.
- Add all ingredients to a food processor and blend until smooth. Stop and scrape down the sides as needed. If you’d like the consistency to be creamier, add more tahini. If you’d like more zest, add more lemon juice.
- Plate, sprinkle on garnish, serve, and enjoy!