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
- Pre-heat the oven to 190 degrees celsius and grease a baking tray with olive oil.
- Rinse the beetroot and remove the crown and the skin. Cut it into small even pieces and evenly coat in olive oil and salt.
- Place on the baking tray and bake for about 30 to 35 minutes or until lightly crispy on the outside. Allow to cool.
- 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.
- Serve immediately or store in airtight container in the fridge. It will last up to three days.