Beetroot Hummus
This vibrant hummus gets its colour and extra flavour from the beetroot
Makes enough for: 1 batch Hummus
Ingredients
for the roasted beetroot
- 2 or more beetroots, scrubbed and quartered *
- Olive oil for drizzling
- Salt to season
- Ground sumac to season
for the beetroot hummus
- 1 x 400 g tin chickpeas, drained
- 5 mls ground sumac
- 1 clove black garlic
- 2 roasted beetroot
- 120 mls olive oil
- Salt and freshly ground black pepper to season
Method
for the roasted beetroot
- Preheat the oven to 180° Celsius
- Line a baking dish with tin foil
- Place the beetroot in the dish and drizzle with olive oil
- Season generously with the salt and sumac
- Bake for 90 minutes until soft
for the beetroot hummus
- Place the chickpeas, sumac, garlic, beetroot and olive oil into a blender
- Blend until smooth
- Season to taste and refrigerate
Notes
* you only need 2 for the recipe but I make enough for dinner as well as the hummus seeing as the oven is on