Description
This beetroot recipe gives the classic hummus an upgrade!
Ingredients
4 (300 g) beetroot
a little olive oil, for roasting
Maldon sea salt
1 can (400 g) chickpeas (240 g drained – use the brine to make vegan aquafaba mayonnaise)
6 Tbsp (75 ml) tahini
3 large cloves garlic
¼ C (60 ml) fresh lemon juice
¼ tsp (1.25 ml) ground cumin
¼ C (60 ml) olive oil
Instructions
Preheat the oven to 180 °C.
Peel the beetroot and cut into quarters. Toss in olive oil and sprinkle with Maldon salt. Place in the oven and roast for about 30 minutes or until tender. Keep to one side to cool.
Drain the chickpeas, retaining some of the liquid, and place chickpeas in a blender. Peel and crush the garlic and add to the chickpeas, along with the tahini, lemon juice, cumin and oil. Add the beetroot and blend until the mixture has combined, adding some of the retained chickpea liquid, a drizzle at a time, to get a smooth consistency.
Drizzle with olive oil and serve on a meze platter.
