Beetroot Hummus

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients

2 medium beetroots, peeled, chopped

3 tbsp. olive oil

1 cup (165g) canned chickpeas, drained

1 tbsp. lemon juice

6 tbsp. water

1 clove garlic, chopped

2 tbsp. tahini paste

mixed seeds, optional garnish

chopped cilantro, optional garnish

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
223	15g	17g	6g	5g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper.

2. Place the chopped beetroot into a large bowl, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Mix to coat the beetroot and transfer to the baking sheet.

3. Place the sheet into the oven and roast the beetroot for 20 minutes then remove from the oven and set aside to cool on a wire rack.

4. Add the roasted beetroot to a food processor, along with the remaining ingredients and blitz until smooth and creamy.

5. Garnish with mixed seeds and chopped cilantro (optional - not included in the nutritional breakdown) and serve as a dip or side.