Roasted Beet Hummus
Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavour. Perfect with chips, pita, or veggies or as a sandwich spread.
Note, olive oil gets bitter when blitzed for too long on high speed. Avoid this by adding the oil at the very end.
2 small roasted beets
1 can cooked chickpeas (mostly drained)
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
Preheat oven to 190 C, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Toss the beetroots in a bit of olive and cover the tray in foil wrap tightly. Or wrap the beetroots if you don’t want to wash the tray… Roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set aside to cool to room temperature.
Once your beets are cooled and peeled, quarter them and place in your food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.