Roasted beetroot and red pepper hummus
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes

Background
This roasted beetroot and red pepper hummus is a perfect way to use up leftover roasted veggies. But you can make it from scratch too. Itβs healthy, vegan, gluten-free and low-carb. Serve it with crudites or use it as a sauce over falafels, grilled meat or vegetables.
Ingredients
- 2 medium beetroots
- 1 red pepper
- 1 small red onion
- 4 cloves of garlic
- 1 Tbsp olive oil
- 1 can chickpeas (40dkg) or 2 cups cooked chickpeas
- 1 lemon, juiced
- 2 Tbsp tahini paste
- 1 tsp of ground cumin
- 1 handful of parsley leaves
- Salt&pepper
- Chopped spring onion to garnish
Instructions
- Preheat the oven to 180Β°C.
- Cut the beets and red pepper into 3cm chunks. Cut the onion into 4 wedges.
- Put them in a tray, add the garlic, season with salt & pepper, then drizzle with the oil.
- Roast in the oven, for about 25 minutes until tender. Let them cool, then remove the skins.
- Put the flesh into a food processor and whiz until you get a purΓ©e.
- Drain the chickpeas, set a few aside for decoration
- Add them to the beetroot, together with the tahini, cumin, lemon juice and parsley.
- Pulse until you get a textured cream β you might need to add a dash of water.
- Adjust the seasoning.
- Serve with chopped spring onions and some chickpeas.
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Categories
- Meal Type: - Appetizer - Budget - Dips - Everyday - Quick & Easy - Roast - Side - Snacks
- Cuisines: - Fusion
- Occasions: - Parties - Picnic
- Ingredients: - Other Pulses - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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