This Roasted Beetroot Hummus is simple and cheap to make. Using fresh beetroot, garlic and lemons with no added oil or preservatives, makes this a much healthier option to store bought hummus.
Roasted Beetroot Hummus
- Blender/Food processor
- 2 large fresh beets
- 1 400g can chickpeas (look for BPA free cans)
- 1/2 tsp Superior Soda bicarb
- 2 cloves garlic crushed
- 2 lemons juiced
- 1/2 tsp Celtic sea salt
- 1/2 cup hulled tahini
- Peel the beets then cut into 1/2 inch slices. Lay them out on a sheet of baking paper on an oven tray and roast in a preheated oven at 200 degrees Celsius for 45min. Remove from oven and allow to cool.
- Strain the can of chickpeas but catch the liquid (aquafaba) and refrigerate to use later.
- Add the chickpeas and 1/2 tsp of Superior Soda to a saucepan, cover with water and bring to the boil, simmering for 20 min. Strain the chickpeas well and then refrigerate.
- Add minced garlic, lemon juice and salt to a blender. blend on high for a minute or so, scrape down the sides and allow to sit for 10 min. (this will soften the taste of the garlic).
- Add the tahini and blend for another minute until fully combined. Then add the cooled chickpeas and beets to the blender and blend on high until smooth. You will need to stop a few times and work the ingredients together with a spatula to ensure everything mixes well.
- While blending, pour some of the aquafaba in (I used about half of what was left from straining 1 can. Approx 2 tbsp). This will make the hummus silky smooth.
- Refrigerate before serving. Garnish with chopped parsley, poppy seeds and sesame seeds.