A fresh and vibrant take on the classic hummus, ideal for snacking on a warm summer day and holiday entertaining platters.
Free from gluten and dairy and super easy to whip up.
Scoop it up with fresh vegetable crudites or try these delicious gluten-free crackers
2 tsp cumin
1 tbsp olive oil
1/2 cup water
1 lemon, juice and zest
2 cans (3 cups) chickpeas
3 cloves garlic
1/4 cup tahini
Black and white sesame seeds
1. Preheat the oven to 200 degrees.
2. Peel and cut beetroots into 2cm chunks. You can add a little coconut oil or butter into the beetroots for the roasting - roast for about 30 mins. Once soft (ish) set aside to cool for 10 mins.
3. Pop roasted beets into a high powered blender and whizz until a paste. Add all the other ingredients and blend for about 1-2 mins to combine and become smooth.
4. Put into an airtight container and store in the fridge for 3-4 days.