- Servings : 4
- Cook Time : 60m
- Ready In : 1:30 h
This delicious hummus gets gorgeous colour and earthy flavour from roasted beetroot. Enjoy it as a dip or a spread.
- 1 large beetroot
- 13⁄4 cup chickpeas, canned
- zest of one lemon
- juice of half a lemon
- salt and black pepper
- 2 cloves garlic, finely chopped
- 2 tbsps tahini
- 1⁄4 cup extra virgin olive oil
Preheat oven to 190°C. Drizzle a bit of olive oil on the beetroot and wrap tightly in tin foil. Roast for 1 hour.
Once the beetroot is cooled and peeled, quarter it and place it in a food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasoning as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.