I’m totally in love with the vibrant colour of this roasted beetroot hummus! Doesn’t it look gorgeous?!
Hummus is a great snack to keep on hand in the fridge. I love to serve hummus with organic brown rice crackers, raw veggies, homemade pita bread and fruits.
Here is my favourite hummus to make, a medium roasted beetroot, chickpeas, tahini, garlic, lemon juice, cumin, and salt and pepper. This delicious dip is so healthy, it’s full of fiber and protein. You will feel good about eating it and never go for store-bought again!
Roasted Beet Hummus
- 1 medium roasted beetroot
- 1 canned chickpeas (drained, rinsed and skin removed) @ceresorganics
- 3 tbsp tahini @ceresorganics
- 2 tbsp lemon juice
- 1/2 tsp cumin
- 2 cloves of garlic
- salt and pepper to taste
Preheat oven to 200c. Scrub and wash beet underwater until clean. Wrap beet in foil and bake for 1 hour. Let it cool.
Once cooled, peel the beet, cut and place it in a food processor. Add chickpeas, garlic, tahini, lemon juice, cumin and blend until smooth. Salt and pepper to taste. If the mixture is too thick, add a tablespoon of olive oil.
Garnish hummus with finely minced thyme, chive, coriander, and drizzling about a tablespoon of olive oil.