Roast Beetroot Hummus

Roasted until almost caramelised, this beet recipe lends a slightly sweet, earthy undertone to your regular hummus.  Topped with olive oil, sesame seeds, dukkah and fresh parsley – it’s our new autumnal favourite.  

Recipe from The Brick Kitchen and re-created by GH Nutrition
Preparation time:10 minutes
Cooking time:40 minutes
Makes a large bowl

Ingredients
1 large beetroot (300g), cut into chunks
400g can chickpeas
1/4 cup tahini
1 large clove garlic
Juice of 1/2 lemon
Ice cold water, to loosen
1/4 tsp ground cumin, to taste
Generous pinch of sea salt
To serve, sesame seeds, dukkah, chopped parsley and fresh sourdough

To make
Preheat oven to 180 degrees celsius.
Peel the beetroot, cut into chunks and place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
Pour the contents of the can of chickpeas (including the liquid) into a microwave container and heat for 1 minute. Drain.
Blitz the tahini, garlic and lemon in a food processor. Add the roast beetroot and the drained chickpeas. Process until smooth.
If it starts getting stuck, add 1/4 cup cold water.
Taste and season with sea salt, pepper and cumin.
Top the hummus with sesame seeds, dukkah, chopped parsley and a drizzle of olive oil.  Serve with fresh, crusty sourdough.  

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