Beetroot Hummus
Ingredients
- 2 large whole beetroots
- 400g can chickpeas, rinsed and drained (butter beans can be used as a substitute)
- 3 tbsp olive oil
- 1 garlic clove crushed
- Juice of 1 small lemon
- 2 tbsp tahini
- 1 tsp ground cumin
- Good pinch salt
Garnish with
- 1 tsp of za’atar
- 1 tbsp Greek yoghurt
- Drizzle olive oil
Method
1. Preheat oven to 180C. Line a baking tray with baking paper.
2. Loosely individually wrap the beetroot in foil. Place the beetroots on the baking tray and bake for 60 minutes until cooked through. You should be able to easily pierce with a knife.
3. Once cooked, allow to cool. Once cooled, remove the beetroot skin, it should come away quite easily.
4. Chop the beetroot up into small cubes, add all of the ingredients to a blender or a food processor. Blitz until it comes together into a smooth puree.
5. Serve with a spoonful of Greek yogurt stirred through, a drizzle of olive oil and a good sprinkle of Za’atar. Enjoy with veggie sticks.