Friday, 18 March 2016

Roasted Beetroot Hummus

Just how beautiful does this vibrant, fresh beetroot hummus look? Isn't it just the prettiest shade of pink?

This Roasted Beetroot Hummus is the perfect dip or side to brighten up a dreary day. Plus, it's just so creamy and...well...addictive! 

Roasted Beetroot Hummus

The delicious beetroots add a subtle sweetness, giving the classic hummus - the perfect accompaniment to crackers, breads and veggies - a wonderful twist.

If you really don't have the patience to roast your beetroot, then don't worry, you can do this a little quicker! Simply buy ready-cooked beetroot and add that, instead. It won't have quite so much flavour, but it will be delicious all the same.


Sam x


2 beetroots
1 400g can chickpeas, drained
2 tbsp tahini
2 cloves garlic, minced
Juice half lemon
Zest of one lemon
Salt and pepper, to taste

1) Preheat oven to 200C, then wrap your beetroot in foil and roast for 1.5 hours, or until tender. Allow them to cool, then remove the skins.

2) Place all ingredients in a processor and blend until smooth and creamy. If it's too thick, add a splash of olive oil (or water) until you reach your desired consistency. Spoon into a bowl and enjoy with your favourite veggies!