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21 September 2020

Roasted Beet Hummus

Imagine the smooth, sweet taste of roasted beets paired with garlicky, citrusy hummus. Your taste buds will be jumping for joy! Pair this amazingly easy to make dip with homemade whole wheat pita chips and your favourite veggies. And can you believe how delicious it would be as a spread in a sandwich? Don’t tell us we didn’t tell you so! Here’s what you’ll need:

 

 

Ingredients

 

1 medium-sized roasted beet from red beet bunch

1 can of cooked chickpeas (drained and cleaned)

1 large blood orange for zest

½ large blood orange juice

1 clove of elephant garlic

1 ½ TBSP tahini

¼ cup blood orange-infused early harvest extra virgin olive oil

Salt and pepper to taste

 

 

Instructions

 

Step 1

Roast your beets. Cut off stems (save for juicing) and carefully clean and trim each beet. Preheat oven to 375 F. Cover beets in olive oil, season with salt and pepper, then place in aluminum foil. Roast for one hour until you can easily poke with a knife. Place in the fridge to cool until ready to use.

 

Step 2

Time to blend your beet! Cut into large chunks and add to a food processor. Blend until smoothish similar to the consistency of regular hummus.

 

Step 3

Add the rest of the ingredients and keep blending until smooth.

 

Step 4

Slowly drizzle olive oil from top opening as the hummus is mixing.

 

Step 5

Have a taste and adjust seasoning accordingly. Add more blood orange juice for more kick or more oil if too acidic.

 

Step 6

To make it fancy, pour into a funky bowl (think of a nice contrast to the bright pink colour it will be) and sprinkle white and black sesame seeds, chopped coriander and a tiny drizzle of your oil.

 

 

There you have it! An easy to make spread/dip that will keep refrigerated for up to a week. Enjoy while watching Netflix or use as a ploy to gain more attention at your next picnic, brunch or dinner potluck. You deserve it!

 


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