BEETROOT HUMMUS RECIPE | Pretty Sweet Simple

BEETROOT HUMMUS RECIPE | Pretty Sweet Simple Dish

Recipe Category: Snack

Serves: 10

Difficulty of recipe preparation: Easy

Preparation time: 5 minutes

Cooking time: 45-60 minutes

Ingredients

• 2 small or medium beetroot, washed
• 1 can chickpeas, rinsed and drained
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sumac
• 2 cloves garlic, chopped roughly
• Juice of 1/2 a lemon
• 2 tbs tahini
• Approximately 1 cup water

Method

1. Wrap the beetroots in foil and cook in a 200 degree oven for approximately 45 minutes or until tender when poked with a knife. Remove from the oven, chop off the rough end and cut into chunks. Allow to cool.
2. Place the cooled beetroot, chickpeas, spices, garlic, juice and tahini in the bowl of a food processor. Blend, gradually adding water until spreadable/dippable consistency is reached. Scrape down the sides of the bowl if needed.
3. Transfer to a serving bowl and enjoy with crackers or vegie sticks.

Additional information/tips

You can peel the beets if you want to, but this can get very messy

What you would like to understand about this here hummus: It’s:

• HOT pink.
• Lemony with a kick of garlic.
• Super creamy and flavorful.
• Full of vitamins and minerals.
• & Perfect with pita or veggies or as a selection .

It’s also very simple to form . Once you've got a roasted beet it’s a matter of throwing everything into a kitchen appliance or blender and whisking away. It also keeps for a few week within the fridge, making it the right weekday lunch solution or take-along snack.

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