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Roasted beetroot hummus with yoghurt and dill
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Elevate your snacking with a bold and creamy beetroot, chickpea, yogurt, and dill dip.
Ingredients:
  • 250g beetroot
  • 2.50 gm smoked paprika
  • 1 tsp ground coriander
  • 400g can chickpeas, drained, rinsed
  • 65.63 gm lemon juice
  • 48.00 gm tahini
  • 1 garlic clove, peeled, quartered
  • 40.00 ml plain Greek-style yoghurt
  • 40.00 ml fresh dill sprigs
  • 20.00 ml pine nuts, toasted
  • 20.00 ml sunflower kernels, toasted
  • Assorted vegetables, to serve
  • Cauliflower crackers, to serve (see notes)
Instructions:
  • Preheat oven to 220°C (200°C fan-forced).
  • - Put on gloves to peel the beetroot, then lay it on a piece of foil. - Sprinkle with paprika and coriander, drizzle with oil, and season with salt and pepper. - Wrap the foil to enclose the beetroot and secure it at the top. - Roast on a small baking tray for 50 minutes or until tender. - Let it cool for 20 minutes before serving.
  • Place the beetroot and spice mixture in a food processor and blend until finely chopped. Add chickpeas, lemon juice, tahini, and garlic, then process until smooth and well combined.
  • Serve the hummus in a bowl, then add a dollop of yogurt on top. Season with salt and pepper, and sprinkle with dill, pine nuts, and sunflower kernels. Enjoy with veggies and cauliflower crackers on the side.

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