Roasted beetroot hummus

Roasted beetroot hummus
prep: 10 minutes
cook: 30 minutes
serving: 5

Nutrition Facts

each serving
KCal 149
Carbs 13.1g
fiber 0g
Protein 5.9g
Fat 6.9g
Saturates 0.9g
Sugars 6g
Salt 0.4g
Fruit/Veg Portion 1

Ingredients

all 7 types
  1. 3 medium-sized beetroot
  2. 2 tsp cumin seeds
  3. 2 tbsp extra virgin olive oil
  4. 400g tin chickpeas, rinsed and drained
  5. Juice of 1 lemon
  6. Freshly ground black pepper
  7. Toasted pitta bread, to serve (optional)

Directions

5 steps in total
Step 1

Preheat the oven to 180°C/fan 160°C/gas 4.

Step 2

Cut each beetroot into 6 pieces, then put them in a roasting tin and sprinkle with the cumin seeds, maple syrup and oil. Season well and roast for 25 minutes.

Step 3

Alternatively, if you’re short on time, you can use vacuum-packed beetroot, without vinegar.

Step 4

Once roasted, put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. Add a splash of water to loosen the mixture if necessary. Season with plenty of freshly ground black pepper.

Step 5

Spoon into the centre of a plate or a shallow bowl. Using the back of a spoon, rock the base back and forth to spread the mixture out to form a bowl shape. To finish, sprinkle with the coriander leaves, if you like. You can also scatter with some pomegranate seeds.

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