roasted beetroot hummus

Earthy, sweet and vibrant. Isn't the colour just gorgeous? This hummus is made with roasted beetroot, which gives it that intense colour.

It is delicious as a dip or a spread on a falafel wrap or sandwich. Full of flavour and nutritious.

If you know me, you know how much l love hummus. I could easily eat hummus everyday. It is so versatile and options of flavours are endless.

Left-over hummus can be used to make a pasta sauce or add more liquid to make a delicious salad dressing. Spread some on your pizza base.

TO MAKE THIS VIBRANT BEETROOT HUMMUS YOU WILL NEED

• roasted beetroot

• chickpeas, canned or cooked from dry

• a good tahini

• a fresh lemon

• garlic cloves

• ground cumin

• sea salt & black pepper

• extra virgin olive oil and sesame seeds to finish (optional)

COOKED VS ROASTED BEETROOT

Roasting the beetroot brings out its flavour. It brings out its natural sweetness and intensifies the colour and flavours.

I have noticed if using cooked beetroot, the colour of the hummus is also a lot lighter and not as sweet in flavour.

I have not tried making this hummus with pickled beetroot, but if you do I suggest not adding the lemon juice as the beetroot normally is pickled in a vinegar type base.

HOW TO ROAST THE BEETROOT

To roast the beetroot simple wash and peel the beetroot. Cut into small wedges, drizzle with a bit of olive oil and roast at 180C for about 30 - 40 minutes. Roasting time will depend on the size of the beetroot wedges.

In this recipe I used 3 small beetroots to get to 50g roasted beetroot.

WHY NOT TRY THIS WITH

these delicious homemade baked falafel serve on a flatbread or pita with salad or roasted vegetables.

or a nutritious nourish bowl served with your favourite veggies and quinoa

OTHER HUMMUS RECIPES TO TRY

red pepper hummus

my favourite hummus

DOES IT KEEP?

Yes! Store it in an airtight container in the fridge. It should keep for 3 - 4 days.

ROASTED BEETROOT HUMMUS

Earthy, sweet and vibrant. This hummus is made with roasted beetroot, which gives it that intense colour.

Serves: 4 - 6

Time: 10 minutes (excludes roasting time)

INGREDIENTS

THE HUMMUS

• 50g roasted beetroot

• 240g (1 can) chickpeas, or cooked from dry

• 1 clove garlic

• juice from 1/2 lemon, or more if you wish

• 1 tbsp tahini

• 1/2 tsp ground cumin

• 2 tbsp water or olive oil

• sea salt & black pepper to taste

TO FINISH (optional)

• drizzle with olive oil

• 1 tbsp sesame seeds

INSTRUCTIONS

1. Add all the ingredients into a blender or food processor and blend until smooth or until the desired consistency. I prefer mine a bit chunky. Taste and adjust as needed. Add more lemon juice, water or olive oil for a runnier consistency.

2. Transfer to a bowl, drizzle with olive oil and sesame seeds and enjoy!

Have you made this?

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