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Roasted Beetroot Hummus

Roasted Beetroot Hummus

Print Recipe
Serves: 1 medium bowl Cooking Time: 30 minutes

Ingredients

  • 1 cup chickpeas
  • 2 small beetroots
  • Juice of 1/2 a lime
  • 2 cloves of garlic (chopped)
  • 1 TBsp tahini paste
  • 3 TBsps of olive oil
  • Salt to taste

Instructions

1

Soak chickpeas in water overnight

2

If you are short on time then soak them in hot water for 4-5 hours

3

Peal the raw beetroots, chop up beetroots into big blocks and roast them for 40 minutes in an oven at 200 degrees C (If you don't have access to an oven just boil the beetroot and peel it)

4

After the chickpeas have soaked, cook them in a pressure cooker for 10-20 minutes (If they're soaked overnight they will cook in 10 minutes)

5

Blend the chickpeas with some cold water first till they break down

6

Add the rest of the ingredients and blend well, if the texture is still course add some cold water to make it smoother

7

Chill in the refrigerator and enjoy with some lavash or warm pita bread!

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