Beet Hummus

A delicious tweak to the classic hummus recipe, adding roasted beetroot!

Preparation time 10 min
Cooking time 40 min
This recipe keeps for 5 days

Ingredients (4 servings)

• 1 medium Beets, raw
• 1 1/2 tbsp Lemon juice, raw
• 2 clove Garlic, raw
• 1/2 tsp Salt
• 1/4 cup Tahini
• 3 tbsp Water (ice cold)
• 1 1/2 cup Chickpeas, boiled
• 1 tbsp Olive oil

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Instructions

1. Roast the beet
   Preheat the oven to 190C (375F) and line a baking sheet with parchment paper. Peel and cut the beet into wedges and roast for 40 minutes, or until tender. It should be easily pierced with a fork.
2. Mellow the garlic
   In a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavour can mellow, ideally 10 minutes or longer.
3. Tahini sauce
   Add the tahini and blend until the mixture is creamy, scraping down any tahini stuck to the sides and bottom of the processor as necessary.
4. Incorporate water
   While the food processor is running, drizzle in the ice water and blend until the mixture is ultra smooth, pale and creamy. Depending on the thickness of your tahini, you might need to add additional ice cold water, by the tablespoon.
5. Incorporate baked beet and chickpeas
   Add the baked beet and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
6. Taste, and adjust flavours as necessary.
7. Scrape down the hummus into a bowl and garnish it with a drizzle of olive oil. Enjoy!
8. How to store
   Stores well in the refrigerator for up to 5 days.

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Nutrition

One serving contains 215 calories, 7 grams of protein, 12 grams of fat, and 21 grams of carbohydrates.

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