Simple Beetroot Hummus

Beetroot Hummus

Ingredients:

• 5 same-sized beetroots
• Salt and pepper to taste
• A glug of olive oil
• Juice and zest of ¼ lemon
• 1 garlic clove, sliced
• 1 tablespoon of tahini
• Optional extras: Fresh coriander, toasted nuts, ½ cup of chickpeas (to stretch the recipe), 2 tablespoons of sour cream the list goes on...

Method:

1. Roast the Beetroots:

   • Preheat your oven to 180°C (350°F).
   • Wash the beetroots thoroughly, keeping them whole and unpeeled. Wrap each beetroot in foil to retain moisture during cooking.
   • Place the wrapped beetroots on a baking tray and roast for 1.5 hours, or until a knife inserts smoothly with no resistance. Ensure they are well-cooked since they’ll be blended later.
   • Once fully roasted, allow the beetroots to cool down completely in the foil. When they’re cold, unwrap them and peel off the skins. Cut the beetroots into smaller pieces for easier blending.

2. Blend the Hummus:

   • Add the beetroot pieces to a blender or food processor.
   • Add a pinch of salt and pepper, a generous glug of olive oil, the juice and zest of ¼ lemon, the sliced garlic clove, and 1 tablespoon of tahini.
   • If you’re using any optional extras, like fresh coriander, toasted walnuts, chickpeas, or sour cream, add them to the blender now.

3. Blend to Desired Consistency:

   • Blend the mixture until it reaches your preferred consistency. You can blend it smooth for a creamy texture or leave it a bit chunkier for some added bite.

4. Serve and Enjoy:

   • Once blended to your liking, serve the beetroot hummus with crackers, as a dip, or on the side of a salad. This vibrant, earthy hummus is versatile and can be paired with various dishes.

Enjoy this delicious beetroot hummus!

Del x