I'm not sure there's anything more fun than eating colorful food. Okay, well maybe there are some things, but eating colorful food is definitely high up on my list. So I decided to jazz up my usual hummus recipe and throw in some roasted beetroots to make it gorgeously pink!
Are you a hummus fan? I feel like it's really hit or miss for some people. But trust me, if you have really good hummus, you'll get into it. I was a hummus liker, but then I went to Israel and became a hummus lover. A lot of the store bought stuff is fine, but personally I think taking the little bit of extra effort to make your own makes all of the difference. It's actually quite simple to make, and really doesn't require many ingredients. Just invest in some quality tahini and you'll be set.
The beetroot adds such a lovely depth of flavor, and it can be super versatile. I love to dip fresh pita bread or veggie sticks in the hummus, or spread it generously on avocado toast, sandwiches or buns for veggie burgers. You could also try using golden beets for a different sweetness, or if you have carrots on had, they work really nicely as well.
-1 large red beetroot
-2 cloves garlic
-2 15 oz. cans chickpeas (you could also cook your own chickpeas from dry, this makes the hummus extra creamy!)
-3 tbsp tahini
-juice of 1 medium sized lemon
-cumin and oregano to taste
-salt and pepper to taste
1. Preheat oven to 400F (205C).
2. Wash, peel, and chop beetroot into small/medium sized chunks (so they blend easily). Also peel and halve the garlic.
3. Roast garlic and beetroot in the oven for 30 minutes.
4. Drain and rinse chickpeas and let them air dry slightly.
5. Once beetroot and garlic have finished in the oven, add all of the ingredients to a food processor or high powered blender.
6. Pulse initially, using a spatula to scrape down the sides as needed.
7. Run the processor on full speed to allow the hummus to blend. You may need to use some water to help get the mixture going. This could take several minutes!
8. Once fully blended, remove from processor and use as a you please! You can store it in an airtight container for up to 2 weeks.