24 September In Pates, spreads and dips by Vykintas Bartus Tags: Stress
Roasted Beetroot Hummus
- 1 tin 400g chick peas (garbanzo beans)
- 4 medium beets (beetroots)
- 2 cloves garlic- crushed
- juice of 1 lemon
- 1/2 cup olive oil
- 1 tsp ground cumin
- 2 tbsp tahini
- Roast your beets with skins on for between 30 and 45 minutes at 170°C until they are just tender (the size will determine the cooking time). Allow to cool and peel the skins off. Roughly chop the beets.
- Add all ingredients to your blender and process until smooth. Add a little extra water until you reach the desired consistency.
You can used bottled beetroot to add a lovely colour to your hummus but roasting the beets gives a richer flavour.
Share this Recipe
Sorry, the comment form is closed at this time.