Beautiful Beetroot Hummus Dip
Healthy, easy to prepare and fantastic looking beetroot hummus dip.
Servings: 4 people
Ingredients
- 2 whole beetroots washed and leaves removed
- 400 gram canned chickpeas drained
- 2 tbsp black tahini
- 2 cloves garlic minced
- 1 lemon zest + juice
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted pinenuts
Instructions
- Cut the beetroots up into 3-4 larger pieces with the skin on and place them into a small roasting dish and roast them for an hour and a half on 170 Celsius in the pre-heated oven. When they are ready take them out and let them cool down. Then chop them up into smaller pieces.
- Add every ingredient to the food processor and pulse until it's smooth.
- You can have it as smooth or a little bit chunkier as you like it.
- Sprinkle with the sesame seeds and the pine nuts - you can also garnish with a bit of more olive oil and chopped parsley. I like it cold, so I put it into the fridge before serving it with warm pita bread. Enjoy.
