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.
Ingredients
- 2 medium sized beetroots skin on
- 1 can (14 oz.-400 g) chickpeas drained and rinsed
- 2½ tablespoons tahini
- 2 cloves garlic
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon cumin
- water to thin
Instructions
- Preheat the oven to 400°F (200°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! :)
Nutrition
Serving: 60g | Calories: 148kcal | Carbohydrates: 21.6g | Protein: 7g | Fat: 4.4g | Saturated Fat: 0.6g | Sodium: 177mg | Fiber: 6.1g | Sugar: 5g