Beetroot Hummus

Roast Beetroot Hummus

Ingredients

  • 500g raw fresh beetroot
  • Drizzle of olive oil
  • sa salt and pepper
  • 1 clove of garlic
  • 1 x 400g tin of chickpeas
  • zest of a lemon
  • juice of half a lemon

Directions

  1. Parboil the beetroot for about 10 minutes, or log enough to make it easy to rub or scrape of the skins and then de skin.
  2. Chop the raw beetroot into cubes about 2-3 cm wide. Oil and season them and place on a baking tray.
  3. Roast in the oven for about 20 minutes or until the beetroot is soft enough to eat. Add the garlic clove and roast for another 5 minutes.
  4. remove from the oven and allow too cool.
  5. Once cool, place in a blender with he chickpeas, lemon zest and juice and blend to a paste. Season to taste whilst blending
  6. Place in a sealed container and chill.

Beetroot Hummus 2

Ingredients

  • 1 can of chickpeas drained and rinsed
  • 2 medium and cooked beetroots
  • 1 garlic clove (optional)
  • zest and juice from 1 lemon
  • 2 tbs of plain yoghurt
  • 2-3 tbs of olive oil
  • 1/4 tsp salt
  • 1/2 tsp ground cumin (optional)
  • 1 tbs sesame seeds

Directions

  1. Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground.
  2. Add all the remaining ingredients. It should have a grainy texture.
  3. Adjust seasonings, adding more salt, cumin, olive oil or lemon juice if needed.
  4. Refrigerate or use immediately. It will keep in the fridge covered well, for 3-4 days