Name: Roasted beetroot and red pepper hummus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Roasted beetroot and red pepper hummus

30 Sep 2022

by Wholeness

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. It’s 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 180°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 purée.
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 – you might need to add a dash of water.
Adjust the seasoning.
Serve with chopped spring onions and some chickpeas.