BEETROOT HUMMUS

MAKES APPROX. 500ML | GLUTEN FREE | DAIRY FREE | VEGAN

Snacks are questionably the greatest meal of all. So many possibilities and so much variety. I’m a big dip fan! Give me some crudités, those salty brown rice crackers and something zesty and creamy to dip them in, and I’m one happy lady! This recipe is perfect for entertaining. The colour is out of this world and it tastes pretty spectacular too. Full of good things and 100% plant-based, this recipe is perfect for entertaining, feeding a crowd or filling your lunch boxes with healthy things.

beetroot-hummus-recipe-image

INGREDIENTS

  • 3 large beetroot

  • 4 cloves garlic

  • 1 x 400g organic canellini beans, drained and rinsed

  • 2 tbsp hulled tahini

  • 1 lemon, juiced

  • 1/4 cup extra virgin olive oil, extra for roasting

  • 3 tbsp water

  • Salt and pepper




METHOD

Preheat oven to 180oC. 

Line a baking tray with baking paper.

Wash and scrub beetroot. Leaving the skin on, cut beetroot into 2cm cubes. Arrange on baking tray. Add garlic. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender.

Transfer beetroot and garlic to a food processor. Add canellini beans, tahini, lemon juice, olive oil and water. Blend until smooth. Season to taste with salt and pepper. You can adjust the acidity with a little extra lemon juice if desired.

Store in an airtight container in the fridge for 4-5 days.