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Roast beetroot hummus
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Ingredients:
  • 1 825g can whole baby beets, drained, chopped
  • 2 400g cans chickpeas, rinsed, drained
  • 100ml olive oil
  • 75g (1/4 cup) tahini (sesame paste)
  • 3 garlic cloves, crushed
  • 10.00 gm ground cumin
  • Salt & freshly ground black pepper
Instructions:
  • In a food processor, combine half of the beetroot and chickpeas. Process until finely chopped, stopping to scrape down the sides as needed. Add the remaining beetroot and chickpeas, and process until well combined.
  • Combine oil, tahini, garlic, and cumin in a food processor. Blend until smooth, scraping down the sides as needed, until a paste forms. Season with salt and pepper to taste.

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