This vibrant roasted beetroot hummus is not only visually stunning but also packed with flavor and nutrients. The earthy sweetness of the beetroots pairs perfectly with the creamy texture of chickpeas, creating a delightful dip that will nourish both your cells and your soul.
Ingredients: 2 medium-sized beetroots, roasted and peeled. 1 can 400g chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tbsp tahini. Juice of 1 lemon. 2 tbsp olive oil. 1/2 tsp ground cumin. Salt, to taste. Water, as needed.
Instructions: Preheat the oven to 200C 400F. Wrap the beetroots in aluminum foil and roast for 45-60 minutes or until tender. Let them cool, then peel and chop. In a food processor, combine the roasted beetroots, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Process until smooth. Add water as needed to reach your desired consistency. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with additional cumin if desired. Serve with pita bread, crackers, or vegetable sticks. Enjoy!
Prep Time: 15 minutes
Cook Time: 60 minutes
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