‘Vegan Beetroot hummus’

I had a few roasted beets left over from last nights cooking and I was anyways going to make some hummus this morning and thought I would give a beet hummus a go. Well, I’m sure you can all agree with me that the colour alone is spectacular but the creamy flavour with garlic and lemon is quite something. It obviously makes a great dipping sauce for anything really, but I particularly loved it with these sweet potato avocado toasts. To make the toasts, you can either toast or grill some thin sweet potato slices or in my case, I first placed them in a toaster and then grilled them to get the lovely lines without any oil. Make sure to let them cool before adding toppings. Then you add some spinach leaves, avocado, green chili and nectarine slices on top. Sprinkle some black pepper and add a dollop of beet hummus and serve with boiled eggs. This colourful breakfast is healthy and different packed with delicious strong flavours.

Hummus Ingredients

1. 2 large roasted beet roots
2. lemon zest of 1 lemon
3.  1/2 juice of lemon
4. 2 garlic cloves
5. 1 can (mostly drained) cooked chickpeas
6. 1 tbsp tahini
7.  1/4 cup olive oil
8.  salt/ pepper
9. parsley

1. Roast beets: Preheat oven to 200C. Remove steam from the beet root, scrub well but leave the skin on. Place into a foil with a bit of oil on top. Wrap and place into the oven for about an hour until tender. Leave to cool on the side when ready.

2. Place the cooled and roughly chopped beet into a food processor and blitz until smooth. Add remaining ingredients into the processor except for the oil and blend until smooth.

3. Drizzle olive oil once all the other ingredients are smooth.

4. Taste and adjust seasoning and if the consistency is too thick, I added a bit of water.

5. Garnish with parsley and a little drizzle of olive oil.

Save

Save