Beet hummus
Servings: 8 servings
Ingredients
- 5 medium beetroot quartered
- 3 tbsp extra virgin olive oil plus extra for drizzling
- ½ tsp sea salt
- 1 x 400g tin chickpeas drained and rinsed thoroughly
- 1 garlic clove crushed
- Juice of 1 lemon
- 2 tbsp light tahini
- ½ tsp ground cumin
- 2-3 tbsp filtered water
- Black and white sesame seeds (optional) to serve
- Pine nuts (optional) to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a small baking tray with plastic-free baking parchment.
- Place the beetroot in a large bowl, drizzle with 1 tablespoon of the olive oil, sprinkle with salt and toss to coat well. Spread evenly on the prepared tray and roast for 45-60 minutes, or until tender. Set aside to cool.
- Transfer the beetroot to a food processor with the remaining 2 tablespoons of olive oil, chickpeas, garlic, lemon juice, tahini and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency
- Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with sesame seeds and pine nuts to serve.
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