Roasted Beetroot Hummus
Another day, another scrumptious and extremely addictive hummus recipe. Plus look at that colour! As they say – we eat with our eyes first. This is definitely a good example.
Roasted beets will upgrade your healthy hummus game. It will become a bit sweet, in a refreshing way, with a hint of garlic and nigella seeds which we will use to decorate the finished product.
This recipe is super easy to make and if you store it in an air-tight container will hold up to 4 days. The only step that I highly recommend doing is roasting your beetroots by yourself rather than buying ready ones. 1 hour in a hot oven seems like more work but believe me, it’s worth it. The taste and moisture of the hummus will be so much better, not even mentioning the colour.
This hummus recipe is great as a dip for variant types of veggies or flatbread, as a spread on bread or as a base for wraps. My favourite is to have it on a fresh baguette as a little sandwich topped up with slices of cucumber and nigella seeds. Super delicious.
Roasted Beetroot Hummus
Ingredients
- 240 g Chickpeas
- 2 Garlic Cloves
- 100 g Roasted Beetroots
- 1 tsp Tahini
- 1/4 cup Olive Oil
- 1 tsp Lemon Juice
- Salt
- Fresh Parsley optional
- Nigella Seeds optional
- Cucumber Slices optional
Instructions
- Preheat oven to 200C. Wrap the washed beetroots in foil and bake for 1h – 1h 15min until the centre is soft. Once cooked let them cool before handling.
- Peel beetroots and cut in quarters. Place drained chickpeas in a food processer, following with beetroot, olive oil, crushed garlic cloves, tahini, and lemon juice. Blend until smooth. Season with salt to taste.
- Place the ready hummus in a serving bowl. Drizzle some extra virgin olive oil on top, decorate with chopped parsley, nigella seeds and slices of cucumber.