Roast beetroot hummus
2 medium sized beetroots, skin on
1 400g can no added salt chickpeas, rinsed and drained
1/3 cup tahini
½ large lemon, juiced
¼ cup olive oil
2 garlic cloves, crushed
¼ tsp cumin
3-4 tbsp water
Pinch of salt
Pre-heat oven to 200oC. Wrap each beetroot in foil and roast for 1-2 hours (depending on size) until soft. Remove from the oven and cool. Peel and chop into chunks.
Place all ingredients in a food processor with only one tablespoon of water. Process until smooth. Add more water, one tablespoon at a time until the desired thickness is reached. Add a pinch of salt.
- Portion and freeze for up to 2 months
- Beetroot stains, so protect your benchtops and wear gloves when peeling and slicing it.