Roasted beetroot and red pepper hummus
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
Method
- 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.