Beetroot Hummus

Name: Beetroot Hummus
Prep time: 60 min
Cook time: 105 min
Total time: 165 min
Yield: 4
Cuisine: Healthy
Ingredients: 150 g Chickpeas; 1 Beetroot; 1/4 cup Extra Virgin Olive Oil; 2 Garlic Cloves; 1 Lemon; 1/2 Lemon; 2 Tbsp Tahini; 1 pinch Salt; 1 pinch Black Pepper

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Level

moderate

Cooking

105 min

Preparation

60 min

Ingredients

Servings

Chickpeas or cooked chickpeas	150 g
Beetroot small sized, roasted	1
Extra Virgin Olive Oil	¹⁄₄ cup
Garlic Cloves large sized, minced	2
Lemon large sized, zested	1
Lemon juiced	¹⁄₂
Tahini	2 tbsp
Salt	1 pinch
Black Pepper	1 pinch

How to cook

Prepare the chickpeas

Soak 150g of chickpeas overnight.
Boil the soaked chickpeas for 45 minutes.

Prepare the beetroot

Scrub and wash the beetroot.
Drizzle a bit of oil then roast the beets in a oven-safe dish for 60 minutes at 190°C.
Leave the roasted beetroot to cool, then peel and quarter it.

Assemble and serve

Place the cooled beetroot in your food processor and blend until only small bits remain.
Add in the lemon zest, lemon juice, Tahini, garlic, salt and black pepper then blend until smooth.
Drizzle in the olive oil as the hummus is mixing.
Taste and adjust seasonings as needed.
Serve it as an appetizer with crackers or with vegetables as an afternoon snack.