Mains, Snacks

Roasted Garlic & Beetroot Hummus

Hummus is my all time favourite starter/snack, I just love it and couldn’t live without it! When I started a vegan diet I ate hummus everyday for more than a year, I was addicted to it and it was an effortless way to get protein. Hummus will forever be one of the easiest ways to add a special dimension to a salad 🙂 This one is incredibly delicious even if you’re not a big fan of beetroot. Due to the beetroot being roasted with garlic you loose the characteristic earthy flavour and just adds nutrients and a savoury taste to the typical hummus recipe.

Ingredients:

2 Tins chickpeas (rinsed and washed)

150g Beetroot

3 Garlic cloves

Juice of 1 lemon

2tbsp Tahini

1tbsp Olive oil

Salt (around 1/4tsp)

Pepper

+ Water to obtain desired consistency

 

Method:

1.  Peel the beetroot and garlic and roast at 180C for around 15 minutes till it’s tender and slightly golden

2. Combine all ingredients (Chickpeas, juice 1 lemon, tahini, olive oil, salt, pepper and the roasted beetroot and garlic) in a food processor apart from the water

3. Once the hummus starts to look nice and smooth, test the flavour and add water to obtain desired consistency (I added 4 table spoons of water) and blend again

4. Serve with some extra olive oil, salt and pepper.

 

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