Radical Roasted Beet Hummus with sumac and lime, and if you’re adventurous, a dash of tangy pomegranate molasses. This healthy hummus is a great source of phytonutrients, protein and prebiotic fibre.
⅓cupoilI used a blend of lime-infused avocado oil with extra virgin olive oil
1-2clovesraw garlic
Zest of one lemon
¼cuplemon juicelime also works
2teaspoonssumac
½teaspooncoarse sea salt
Pepper to taste
OPTIONAL:
1-2teaspoonspomegranate molassesif you used lime – then do this!
TO SERVE:
Fresh mint leaves
Toasted pine nuts and sesame seeds
Kale chips / vegetable chips
Instructions
Pre-heat oven at 200˚C (390˚F). Wrap the entire beetroot in tin foil – skin, root and all. Bake for an hour, remove from foil, let cool, then slip the skin off and discard the root. Chop into small pieces and add to a blender.
Drain the chickpeas then add all ingredients to the blender with the beet. Blend till creamy – stopping to scrape the sides as you go.
Sprinkle shredded fresh mint leaves and toasted pine nuts + sesame seeds over the top to finish, with an extra drizzle of oil.
Serve with kale chips and/or natural vegetable chips.