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Roasted Beetroot Hummus | Easy Vegan Spread | World of Vegan | #hummus #beetroot #snack #spread #easy #dip #worldofvegan

Pink Hummus With Roasted Beetroot

  • Author: Lucy Watson
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 4 to 6 servings 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

You can never have too many kinds of hummus! This gorgeous pink hummus with beetroot is ridiculously creamy with a hint of sweetness. Perfect for snacking on or to please guests with. Roasted beats are truly magical!


Ingredients

Scale
  • 15 oz of canned chickpeas, rinsed and drained
  • 3 medium-sized beetroots, cooked
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of tahini
  • 1 tablespoon of maple syrup
  • 2 teaspoons of cumin seeds
  • Lemon juice (1 lemon)
  • Sea salt
  • Ground black pepper
  • Toasted pita bread, to serve

To serve

  • coriander leaves (optional), chopped
  • 1 tablespoon of dukkah spice mix (optional)
  • Pomegranate (optional, half a fruit)
  • Extra virgin olive oil (optional)

Instructions

  1. Preheat the oven to 180°C (160°C fan)
  2. Cut each beetroot into 6 pieces, then put them in a roasting tin, and sprinkle with the cumin seeds, maple syrup, and oil.
  3. Season well and roast for 25 minutes. Alternately, if you’re short on time, you can use vacuum-packed beetroot, without vinegar.
  4. Put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. Add a splash of water to loosen the mixture if necessary. Season with salt and plenty of freshly ground black pepper.
  5. Spoon into the center of a plate or a shallow bowl. Using the back of a spoon, rock the base back and forth to spread the mixture out to form a bowl shape.
  6. To finish, sprinkle with the coriander leaves and dukkah spice if you like. You can also add some pomegranate seeds. Drizzle over a generous amount of oil, then serve with pitta bread or toasted rye bread.


Nutrition

  • Serving Size: 4

Keywords: pink, hummus, beetroot, beets, appetizer