Tasty Beet Hummus

Alex

Yields Approx. 1.5 cups

Beet Hummus

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

• 1 can (~400g) chickpeas, rinsed.
• 2-3 small-medium beetroots, steamed or roasted.
• 2 cloves garlic, crushed, chopped or minced.
• Juice of 1 lemon.
• 2 tablespoons olive oil. Will need extra if roasting.
• 2 tablespoons tahini.
• 2-3 tablespoons warm water.
• Sprinkle of cumin and/or coriander, optional.
• Sea salt and cracker pepper, to taste.

Instructions

1. I won't lie, I was pressured for time when I last made this recipe and took a short cut and used the purchased pre-steamed beets. However, if you have raw beets you can either steam them until soft or roast them. Roasting will make the hummus taste next level! If roasting, preheat the oven to 180 degrees. Slice beets into 4 or 6 and cover with a little extra olive oil and season with salt and pepper. If using raw garlic, do the same and place beets and garlic together in a foil wrap and place in the preheated oven for 30-40 minutes or until cooked.
2. Allow the beets and garlic to cool. You can choose to take the skin off the beetroot if you like, however, this is not necessary.
3. Add beets and garlic to food processor as well as chickpeas, lemon juice, olive oil, tahini, warm water, salt and pepper and cumin/coriander (optional). Blend until smooth.
4. Slather on to a slice of fresh bread or a cracker or dip your favourite raw veggies into it or water it down slightly with olive oil or water to use it as a dressing for salads.
5. Feel free to garnish it with cumin, nuts/seeds or perhaps some fresh parsley.

Notes