Roasted Beetroot Hummus
Prep Time:
5 mins
Cook Time:
1 hr
Total Time:
1 hr 5 mins
Course:
Appetizer
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 chickpeas (400 grams /14 ounces) drained and rinsed
- 2 1/2 tablespoons tahini
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- water to thin
Instructions
-
Preheat the oven to 200 degrees C (400 degrees F).
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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.
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Once the beetroots are roasted, remove them from the oven and let them cool.
-
Peel the skin and chop them into chunks.
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Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
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Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
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If it's too thick add more water until the consistency is perfect.
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Taste and adjust the seasonings, adding more salt or lemon if needed
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Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.
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Enjoy! :)
Notes
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Nutrition Information
Amount per serving (60 g) — Calories: 148, Fat: 4.4g, Saturated Fat: 0.6g, Sodium: 177mg, Carbohydrates: 21.6g, Fiber: 6.1g, Sugar: 5g, Protein: 7g Did you make this recipe?
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