If you love hummus and the rich, earthy flavour of beets, then you’ll definitely want to whip up this bright and beautiful beetroot hummus this summer.
SERVES 4 // COOKING TIME 1 hour
300 g beetroot
¼ cup extra-virgin olive oil, plus extra to drizzle
Salt and pepper
1 tin cooked chickpeas, drained
Zest of 1 large lemon, ½ juiced
2 cloves garlic, peeled and minced
2 tbsp tahini
1 tsp cumin
1 tsp coriander
1. Preheat the oven to 180°C.
2. Cut the beetroot in half and place on a baking tray. Drizzle with olive oil, and season Roast for 30–40 minutes until soft.
3. Blend the beetroot with 1 tsp salt, the olive oil, chickpeas, lemon zest and juice, garlic, tahini, cumin and coriander. You want a chunky purée consistency.
4. Serve with garlic-toasted baguettes or breadsticks.