If you have some time on your hands then I would suggest roasting the beetroot in the oven, but if you don’t have time, cooked beetroot works just as well. This hummus is delicious, the earthiness and colour of the beetroot adds an amazing flair to normal hummus. Serve with some flatbread, with shuwarmas or as a dip.
1 garlic clove, roughly chopped
2 tsp of ground cumin
400g can of chickpeas, drained
1 heaped tsp xylitol/sugar
1 tbsp of tahini
Juice of 1 lemon
Sea salt and ground black pepper
1 tbsp of sesame seeds, toasted, to serve
1 tbsp pumpkin seeds, toasted, to serve
1 tbsp sunflower seeds, toasted, to serve
Preparation 5 minutes (without roasting time)
Cooking time 1 hour (roasting time)
If you want to roast the beetroot, preheat the oven to 200°C.
Wash the beetroot and place in tinfoil, drizzle with olive oil and sea salt and roast for 1 hour. Once the beetroot is cooked through, let them cool.
Place a small frying pan on high heat and toast the seeds for 1 minute, or until toasted. KEEP A CLOSE EYE ON THEM.
In a food processor chuck in the beetroot, chickpeas, garlic, lemon juice, sugar, cumin and blitz. While the machine is running drizzle in the olive oil and blend until smooth. Season with sea salt and black pepper and add a little more lemon juice to taste if required. Spoon into a serving bowl. Drizzle with some extra virgin olive oil and sprinkle with the toasted seeds to serve.