EyeSwoon

Roasted Beetroot Hummus

Adaped from Nigel Slater

beetroot_dip_eyeswoon_recipe_full
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  • Ingredients

    • Serves 8

      • 2 x 16 oz can’s chickpeas
      • 1 large bunch red beets
      •  3 cloves garlic
      • 1 tbsp tahini
      • 3/4 cup olive oil
      • 1/2 cup lemon juice
  • The Prep

    • Pre-heat the oven to 400 degrees. Remove the stems from the beets and rinse the beet bulbs.  Seal the beets in aluminum foil and place on a sheet pan.  Roast the beets for approximately 1 hour. Rinse the chickpeas. When beets have cooled, pinch the skin with a paper towel to remove the skin.

      Transfer the beetroot, garlic, and chickpeas to a food processor and process to a smooth purée. Mix in the tahini, olive oil and lemon juice, then taste for seasoning, adding salt and pepper if required. 

      Serve with the dukkah.