Beetroot Hummus
Recipe courtesy of Emily Bollinger. Photo courtesy of Rachael Dunell.
Ingredients
- 1 large beetroot
- 2 tbsp tahini
- 1 can chickpeas, drained
- 2 tbsp lemon juice
- 1.5 tbsp cumin
- ¼ bunch dill
- 2 tbsp olive oil
- Salt & pepper to taste
Directions
Step 1
Preheat oven to 190°C.
Step 2
Prick beetroot with a fork and wrap in foil. Roast for 1 hour or until soft. Let cool then remove skin.
Step 3
Combine roughly chopped beetroot and the rest of the ingredients in a blender and blitz until smooth. Check for seasoning. If too thick add 1tbsp water until desired consistency.
Step 4
Serve garnished with extra dill.
Ingredients
- 1 large beetroot
- 2 tbsp tahini
- 1 can chickpeas, drained
- 2 tbsp lemon juice
- 1.5 tbsp cumin
- ¼ bunch dill
- 2 tbsp olive oil
- Salt & pepper to taste
