Roasted Beetroot Hummus
This Roasted Beetroot Hummus makes the perfect appetizer to serve at any party or get together. It's loaded with great flavor and it's vegan and dairy free!
Servings 4
Ingredients
- 1-2 medium-sized beetroots/beets
- 2 400 gram Chickpeas, canned
- ½ cup Tahini
- 2-3 tablespoons Olive oil
- 2 cloves of Garlic
- Juice of ½ Lemon
- ½ teaspoon Sea Salt
- ½ teaspoon ground Cumin
- ½ cup water
- Black Pepper to taste
- Black and White Sesame Seeds
Instructions
- Preheat your oven to 375°F.
- Prep your Beetroots/Beets by removing the stalks and leaves and give them a little wash and scrub with running water until clean.
- To roast the Beetroots/Beets coat in olive oil and wrap in foil and roast for 60-90 minutes until tender. Once roasted, cool, then remove the skin and discard.
- Place the Beetroots/Beets plus all the remaining ingredients except the Olive oil into a blender and start blending. Drizzle the Olive oil into the blender as it is mixing the Hummus.
- Blend until smooth or to your desired consistency. Add more water as necessary.
- Taste and adjust seasoning as needed.
- Decant into a bowl or two and sprinkle with Black and White Sesame seeds to garnish.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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