Beetroot Hummus
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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
Ingredients_
- 2 tsp cumin
- 250g beetroot
- 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
- 2 tsp The Wholefood Pantry Himalayan Salt
- 2 tbsp Chicken Bone Broth or Vegetable Broth (vegan)
Method_
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.
