Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the beets and red pepper into 3cm chunks. Cut the onion into 4 wedges.
  3. Put them in a tray, add the garlic, season with salt & pepper, then drizzle with the oil.
  4. Roast in the oven, for about 25 minutes until tender. Let them cool, then remove the skins.
  5. Put the flesh into a food processor and whiz until you get a purée.
  6. Drain the chickpeas, set a few aside for decoration
  7. Add them to the beetroot, together with the tahini, cumin, lemon juice and parsley.
  8. Pulse until you get a textured cream – you might need to add a dash of water.
  9. Adjust the seasoning.
  10. Serve with chopped spring onions and some chickpeas.