Roasted Beetroot Hummus
Ingredients
- 240 g Chickpeas
- 2 Garlic Cloves
- 100 g Roasted Beetroots
- 1 tsp Tahini
- 1/4 cup Olive Oil
- 1 tsp Lemon Juice
- Salt
- Fresh Parsley optional
- Nigella Seeds optional
- Cucumber Slices optional
Instructions
- Preheat oven to 200C. Wrap the washed beetroots in foil and bake for 1h – 1h 15min until the centre is soft. Once cooked let them cool before handling.
- Peel beetroots and cut in quarters. Place drained chickpeas in a food processer, following with beetroot, olive oil, crushed garlic cloves, tahini, and lemon juice. Blend until smooth. Season with salt to taste.
- Place the ready hummus in a serving bowl. Drizzle some extra virgin olive oil on top, decorate with chopped parsley, nigella seeds and slices of cucumber.