Roasted Beetroot Hummus

How many time have you seen beetroot in the supermarket and have you thought: “What can I do with beetroots?” or “How can I cook beetroots?” or even “Will I like beetroots?”.

Beetroots are very versatile and can be used in many different recipes. Just to mention a few: mix salads, with rice, barley, pasta, soups and as dips.

Today I want to share with you a very simple and alternative hummus recipe that apart from being healthy and tasty, looks really cool and would be perfect for a starter to impress your guests or an afternoon snack.

 

Total Time50 minsPrep Time10 minsCook Time40 minsDifficultyBeginnerYields1 Serving

 
Ingredients (1 medium bowl)

 4 big beetroots (around 380g cooked)
 200 g cooked chickpeas
 3 tbsp tahini
 1 tbsp ground cumin
 90 ml water (6 tbsp)
 juice of 1 lemon
 1 tsp salt
 fresh coriander
 ½ garlic clove (optional)
 a handful of hazelnut for decoration

 
Instructions

1

Preheat the oven to 180°C.

2

Place a piece of non-stick baking paper on a baking tray.

3

Peel the beetroots, cut them into pieces and place them into the tray. Sprinkle with olive oil, salt, pepper and bake for 35-40 minutes until the beetroot is soft. Set aside to cool down.

4

Rinse the chickpeas and slightly toast them for 4-5 minutes until golden. Set them aside to cool down.

5

When the beetroots and the chickpeas are cool enough move them into a blender or food processor. Add the other ingredients and blend until smooth. Add additional water if the consistency is too thick. Taste and adjust the seasoning, adding more salt or lemon if needed. Transfer the hummus into a bowl and sprinkle with fresh coriander.

6

Slightly chop the hazelnuts, toast them for 2-3 minutes and sprinkle on the hummus before serving.

 

Ingredients

 4 big beetroots (around 380g cooked)
 200 g cooked chickpeas
 3 tbsp tahini
 1 tbsp ground cumin
 90 ml water (6 tbsp)
 juice of 1 lemon
 1 tsp salt
 fresh coriander
 ½ garlic clove (optional)
 a handful of hazelnut for decoration

Directions

1

Preheat the oven to 180°C.

2

Place a piece of non-stick baking paper on a baking tray.

3

Peel the beetroots, cut them into pieces and place them into the tray. Sprinkle with olive oil, salt, pepper and bake for 35-40 minutes until the beetroot is soft. Set aside to cool down.

4

Rinse the chickpeas and slightly toast them for 4-5 minutes until golden. Set them aside to cool down.

5

When the beetroots and the chickpeas are cool enough move them into a blender or food processor. Add the other ingredients and blend until smooth. Add additional water if the consistency is too thick. Taste and adjust the seasoning, adding more salt or lemon if needed. Transfer the hummus into a bowl and sprinkle with fresh coriander.

6

Slightly chop the hazelnuts, toast them for 2-3 minutes and sprinkle on the hummus before serving.

Roasted Beetroot Hummus

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