Roasted Beetroot Garlic Hummus
I love a vibrantly coloured dip, and this one is so beautiful and tastes divine! The beets and garlic are roasted, which caramelises their natural sugars, adding a new depth of flavour to this dip. It is creamy, a bright pink, and perfect for dipping carrot and celery sticks into for a light snack.
Ingredients:
2 large beetroots
4-6 peeled garlic cloves
440g can of chickpeas
Juice from ½ lemon
½ tsp salt
¼ tsp pepper
¼ cup olive oil
1 tbsp sesame seeds
Method:
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Wash the beetroots, then cut them into bite-sized pieces.
Add the beetroot and garlic cloves to a small baking tin, then drizzle with some olive oil and season with salt and pepper. Bake for 30 minutes or until tender, and you can easily stab with a fork.
Drain the can of chickpeas and save 1 tbsp for garnishing. Add the rest to a blender or food processor, along with the lemon juice, salt, pepper, garlic cloves, roasted beetroot, and olive oil. Blend until smooth.
Scoop into a small dish, then garnish with sesame seeds, a drizzle of olive oil, the whole chickpeas that you saved, and some mint leaves. Enjoy!