This recipe was in the September 2015 issue of Garden And Home magazine which we adjusted slightly. This is great for the upcoming Christmas parties served with cucumber sticks or toasted seeded loaf fingers.
Roasted Beetroot Hummus
1 large beetroot peeled
1 Tbsp olive oil
2 400g tins chickpeas
3 Tbsp olive oil
½ cup water – we halved this and replaced the balance with olive oil
3 Tbsp tahini – we omitted this as we never had any
2 tsp ground cumin – we toasted and ground seed
Juice of 1 to 2 lemons
Salt and pepper to taste
- Preheat the oven to 200°C.
- Cut the beetroot into quarters and place on a baking tray. (I would suggest roasting more so as not to waste the oven on one beetroot – they are fabulous in salads)
- Drizzle with the olive oil and a sprinkle of salt. Roast for ± 20 minutes until softened. Allow to cool.
- Place the remaining ingredients and beetroot in a food processor and blend.