Roasted Beet Hummus

Colorful beet hummus made with red beets, tahini, and lemon. Great with pita chips and veggies.

INGREDIENTS

  • 2 medium beet roots
  • 200 gr chickpeas, cooked
  • 3 tbsp olive oil
  • 2 tbsp tahini
  • 1/2 lemon juice, and zest
  • 1 tbsp sesame seed, toasted
  • 2 pita bread, warmed or grilled to serve
  • 1/2 tsp cumin powder
  • sea salt, and black pepper TT

DIRECTIONS

To roast a beet wash and drizzle with olive oil and salt, wrap in the foil and place in a 400˚ F oven for about 45 minutes until a fork easily slides in it. Wait for it to cool, then peel the skin off.

 

Toast a cumin powder in a dry pan for about 1 minute. Add the roasted beet, chickpeas, lemon juice, lemon zest, tahini, olive oil, and toasted cumin in a blender. Start blending on low, increasing to medium blend until smooth, add salt and pepper to taste.

 

For garnish toast the sesame in a dry pan, and use olive oil on top. Serve with toasted pita bread.

 

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