Radical Roasted Beet Hummus
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.
Equipment
- Blender or food processor
Ingredients
- 1 medium-large beetroot mine was 200g peeled
- 1x 400g tin of chickpeas organic, BPA free lining
- 2 tablespoons hulled tahini
- ⅓ cup oil I used a blend of lime-infused avocado oil with extra virgin olive oil
- 1-2 cloves raw garlic
- Zest of one lemon
- ¼ cup lemon juice lime also works
- 2 teaspoons sumac
- ½ teaspoon coarse sea salt
- Pepper to taste
OPTIONAL:
- 1-2 teaspoons pomegranate molasses if 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.
Nutrition
Calories: 262kcalCarbohydrates: 20gProtein: 7gFat: 18gSaturated Fat: 2.5gSodium: 208mgFiber: 6gSugar: 6gVitamin C: 6mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!