Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted beetroot hummus. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
The roasted beets add a sweet earthiness to the hummus. It's not an over powering beet flavour, just subtle enough to add a wonderful. Roasted Beetroot Hummus is creamy, healthy, and has a gorgeous pink hue.
Roasted beetroot hummus is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Roasted beetroot hummus is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted beetroot hummus using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted beetroot hummus:
- Prepare 2 cups chickpeas,drained and rinsed
- Prepare 2 medium sized beetroots
- Take 7-8 garlic cloves, adjust to your preference
- Get 2 tbsp quality tahini (peanut butter can be used as substitute)
- Make ready 1 1/4 tsp salt, more to taste
- Take 1 tsp cumin (optional)
- Prepare zest and juice from 1 medium lemon
- Make ready 4-5 tbsp lemon juice
- Make ready 2-3 tablespoons olive oil
- Take Sesame seeds, to garnish (optional)
Hummus has always been a popular dish in my family, I grew up with it. Everyone made it a little Hummus has to be one of the most well known, most popular dips/mezes ever. A roasted beetroot hummus made from beetroot, chickpeas, garlic, tahini, cumin and lemon. My taste buds decided that beetroot is actually pretty tasty and I no longer have an aversion to it.
Steps to make Roasted beetroot hummus:
- To cook your own beetroots, you could bake or boil them. I like to bake mine. To bake the beets, cut off any tops and wash or scrub the root clean. You don’t need to peel beetroot before baking. Wrap beets in aluminum foil, place on a baking sheet, and place in a 375°F/190°C preheated oven until cooked through and very tender. This can take 60 minutes or longer, depending on their size. Let cool slightly, then peel and slice into thick slices.
- Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that's ok. If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
- Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed. Sprinkle sesame seeds on the top for garnishing.
- Refrigerate or use immediately. I like to serve it at room temperature.
- Beetroot hummus can be stored in the fridge, for 4-5 days.
Take your hummus to the next level with this recipe that adds roasted beetroot and garlic to create a pretty and delicious appetizer. All Reviews for Roasted Beetroot and Garlic Hummus. A delicious and creamy beetroot hummus dip with a beautiful vibrant colour and a wonderfully earthy yet light taste. To Make Hummus with Roasted Beetroot. I had made beetroot hummus with already cooked beetroot in the past, but got to wondering how much better it might taste if I roased the beetroot first.
So that’s going to wrap this up for this exceptional food roasted beetroot hummus recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
