Roasted Beetroot Hummus
A bright and light addition to your spring or summer picnic platter!
Prep & Cooking: 20 minutes (add additional cooking time if you are roasting the beets yourself)
Makes: 2 cups
Pairs well with: Chili Lime Pita Chips
1 jar or can (400ml/15 oz.) chickpeas, drained and rinsed
2-3 cloves garlic
¼ cup olive oil
2-3 tbsp lemon juice
2-3 tbsp tahini (optional)
1 ½ tsp salt
1 tsp freshly ground black pepper
1-2 tsp cumin
4-5 medium beets (approximately 1 ½ cups), peeled, roasted and sliced (not pickled)
Thinly sliced beets, freshly ground black pepper, and/or a drizzle of olive oil
In a food processor or blender, combine chickpeas, garlic, oil, lemon juice, and tahini. Blend until smooth. Add the salt, pepper, cumin, and sliced beetroot and continue to blend until all ingredients are incorporated. Avoid adding too much liquid with the beets initially. If you want to thin the hummus or make the colour really ‘pop’ add beet juice a few tablespoons at a time.
Remove from processor and transfer to a small bowl or storage container.
Garnish with additional sliced beets, cracked black pepper, and/or a drizzle of olive oil.
Serve with cut vegetable, crackers, or toast.
This hummus will keep in the refrigerator in a sealed container for up to 1 week.
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