Roasted Beetroot Hummus

Roasted Beetroot Hummus is creamy, healthy, and has a gorgeous pink hue. Pair it with fresh veggies or pita chips for a scrumptious snack.

Course Appetizer

Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Calories 148

Author As Easy As Apple Pie

Ingredients

2 medium sized beetroots skin on
1 can chickpeas (400 grams /14 ounces) drained and rinsed
2 ½ tablespoons tahini
2 cloves garlic
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cumin
water to thin

Instructions

Preheat the oven to 200 degrees C (400 degrees F).
Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender.
Once the beetroots are roasted, remove them from the oven and let them cool.
Peel the skin and chop them into chunks.
Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
If it's too thick add more water until the consistency is perfect.
Taste and adjust the seasonings, adding more salt or lemon if needed
Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.
Enjoy! :)

Notes

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