Description
A creamy, earthy dip with a subtle sweetness and zesty tang. This beetroot hummus is suitable for vegans and sure to be enjoyed by everyone.
Ingredients
Scale
150g (5.3oz) beetroot (cleaned, peeled and chopped into wedges)
½ tsp dried fennel seeds
1 can (15.5 oz or around 400g) chickpeas (garbanzo beans)
¼ cup tahini
¼ cup freshly squeezed lemon juice
salt and freshly ground black pepper
a little avocado oil or olive oil, for roasting
Instructions
- Heat the oven to 180C (350F). Mix the beetroot with the avocado oil; fennel seeds; salt and pepper in a roasting dish and place in the oven.
- Roast for 45 minutes, until tender and cooked through, but not dried out. You will need to stir the beetroot every 10-15 minutes, while roasting.
- Remove from the oven when cooked and allow to cool for around 20 minutes.
- Add the roasted beetroot with fennel seeds to the food processor along with the tahini and lemon juice.
- Blend until smooth in texture. For an airy light hummus, I usually add 1-2Tbs of water, and blend again.
- Season to taste.
Notes
* Don’t be nervous to use so much lemon juice. But make sure it is from freshly squeezed lemons! Lemon juice from a bottle has a different taste. * Store hummus in the refrigerator for up to 6 days.