Easy Roasted Beetroot Hummus Dip
A gorgeously pink hummus that is sweet and earthy as well as utterly addictive.
Servings: 20 portions
Calories: 39kcal
Equipment
Ingredients
- 200 g cooked beetroot about 2 medium beets.... reserve a little extra to finely chop and sprinkle on top
- 240 g chickpeas cooked, or equivalant of 1 tin/can drained
- 3 tablespoon tahini
- ½ teaspoon chilli powder optional if you like a bit of heat
- 1 teaspoon cumin
- 1 clove garlic chopped less if you like it not too garlicky, or 2 if you want it more garlicky
- ½ 1 lemon, juice of You might need more than half depending on the lemon size
- Salt to taste
- Olive oil for drizzling later optional
- 1 ice cube optional
Instructions
- If using fresh beetroot, roast it in the oven for 45 minutes. When cool, remove the skin and roughly chop. Reserve a little to decorate if you like.
- Whizz all the ingredients in a food processor or blender until smooth.200 g cooked beetroot, 240 g chickpeas, 3 tablespoon tahini, ½ teaspoon chilli powder, 1 clove garlic chopped
- Taste and add more lemon juice/ salt or cumin.1 teaspoon cumin, ½ 1 lemon, juice of, Salt to taste
- Add an ice cube and blend for a really smooth texture.
- Serve with a drizzle of olive oil, some dukkah or toasted seeds and some extra chopped beetroot on top.Olive oil for drizzling later
Notes
Top Tip!! Get fancy with toppings- artistically add some cooked chickpeas, toasted pine nuts and finely chopped parsley along with the drizzle of olive oil & extra smoked paprika. Everyone will think you've made waaaay more effort than just whizzing some things together in a food processor
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg