This is one of my favourite dips at the moment. It has a nice sweet taste from the beetroot and nutty taste from the tahini paste.
I make my own tahini paste, which tastes so much better than store-bought paste.
This recipe calls for a roasted beetroot, which will make your hummus extra delicious and a lovely purple-red colour too. It takes a little bit more time to make but it is totally worth it. And what’s more, beetroot is packed with iron and folate, magnesium and antioxidants.
Makes: 1 bowl
Preparation time: 1 hour
– 1 cup beetroot
– 1/2 cup cooked chickpeas
– 2 tbsp tahini paste
– 1 + 2 tbsp olive oil
– 1 tbsp Lemon juice
– 1 garlic clove
– Salt to taste
1. Pre-heat the oven to 190 degrees celsius and grease a baking tray with olive oil.
2. Rinse the beetroot and remove the crown and the skin. Cut it into small even pieces and evenly coat in olive oil and salt.
3. Place on the baking tray and bake for about 30 to 35 minutes or until lightly crispy on the outside. Allow to cool.
4. Once cool put in a food processor, add chickpeas, olive oil and salt. Process until it forms a paste. Add salt, tahini, garlic and lemon juice. Process for another 5 minutes or until smooth.
5. Serve immediately or store in airtight container in the fridge. It will last up to three days.