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.
medium sized beetroots
can chickpeas (400 grams /14 ounces)
drained and rinsed
water to thin
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.
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