Roasted Beetroot Hummus Recipe

There are two things I love about this Roasted Beetroot Hummus recipe: the flavour and the colour! Isn’t it the most amazing shade of pink?

I love traditional hummus and black bean hummus, but sometimes I like to mix things up and make a colourful variety. This hummus is creamy and has a slightly sweet taste to it, while still being super healthy. This is a great addition when you’re making a healthy luncheon for the races or a picnic, or you can have it in the fridge to snack on!

Roasted Beetroot Hummus Recipe

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins
Serves: Makes 250g
Dietary preferences: Vegetarian, Nut-free

Ingredients:

• 1 medium beetroot
• 150g tinned chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• ¼ tsp ground cumin
• zest of 1 lemon
• juice of ½ lemon
• 2 tbsp tahini 
• 2 tbsp water
• 2 tbsp olive oil, plus extra for drizzling
• sea salt and ground black pepper, to taste
• 2 tbsp low-fat plain yoghurt
• 1 tsp sesame seeds
• sourdough bread, to serve

Method:

1. Preheat the oven to 190°C (375°F) and line a small roasting pan with baking paper.

2. Wrap the beetroot in foil with one tablespoon of water (this helps the beetroot to steam). Place in the lined roasting pan and bake in the oven for 30-40 minutes or until tender. Test the beetroot with a skewer - it is cooked if a skewer pierces the flesh easily. Set aside to cool. When cool enough to handle, peel and roughly chop.
To save time, the beetroot can be roasted the night before and stored in an airtight container in the refrigerator.

3. Place the beetroot in a food processor and process until just chunky. Add the chickpeas, garlic, cumin, lemon zest, lemon juice, tahini and water and process for 1-2 minutes or until smooth. Scrape down the sides. Slowly add the olive oil while processing for an additional 30 seconds. Season with salt and pepper, if desired. 
 
4. Heat a barbecue grill-plate or chargrill pan over medium heat. 

5. Lightly spray both sides of the bread with oil spray and cook for 1-2 minutes each side, until the bread is toasted and lightly charred. Remove from the heat and slice.

6. To serve, place the roasted beetroot hummus in a serving bowl. Swirl through the yoghurt and sprinkle with sesame seeds. Serve with the grilled sourdough. Enjoy!