Pink Hummus With Roasted Beetroot
This delicious recipe is from worldofvegan.com.
Ingredients:
15 oz of canned chickpeas, rinsed and drained
3 medium-sized beetroots, cooked
2 tablespoon of extra virgin olive oil (if oil-free, use 2 tablespoons of tahini in place of oil)
2 tablespoon of tahini
1 tablespoon of maple syrup
2 teaspoon of cumin seeds
Lemon juice (1 lemon)
Sea salt
Ground black pepper
Toasted pita bread, to serve
To Serve:
coriander leaves (optional), chopped
1 tablespoon of dukkah spice mix (optional)
Pomegranate (optional, half a fruit)
Directions:
Preheat the oven to 180°C (160°C fan)
Cut each beetroot into 6 pieces, then put them in a roasting tin, and sprinkle with the cumin seeds, maple syrup.
Season well and roast for 25 minutes. Alternately, if you’re short on time, you can use vacuum-packed beetroot, without vinegar.
Put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. Add a splash of water to loosen the mixture if necessary. Season with salt and plenty of freshly ground black pepper.
Spoon into the center of a plate or a shallow bowl. Using the back of a spoon, rock the base back and forth to spread the mixture out to form a bowl shape.
To finish, sprinkle with the coriander leaves and dukkah spice if you like. You can also add some pomegranate seeds. Drizzle over a generous amount of oil, then serve with pitta bread or toasted rye bread.
*Disclaimer: Always check ingredients to ensure they safely contribute to your specific dietary needs.
