AuthorAditiCategoryAppetizers, HealthyDifficultyBeginnerLearn how to make some delicious homemade hummus. A roasted beetroot flavoured creamy chickpea dip which is best eaten with warm pita bread.
Preheat your oven to 190°C. Wash and peel your beetroot. Drizzle a little bit of olive oil over the beetroot, wrap in foil and place in the oven for 45 minutes. During the last 10 minutes, throw in the garlic on to the oven tray so that they get slightly roasted.
In a food processor, blend the beetroot roughly.
Add in the chickpeas, salt, garlic, tahini and lemon juice.
Pulse till a smooth paste is formed.
Slowly add in half a cup of cold water till it is well emulsified. Keep blending for an additional 3 - 4 minutes till the hummus becomes really creamy.
Last but not least, add in 1 tablespoon of the greek yoghurt and give it a quick blend. Taste and adjust for seasonings. Spoon over pita bread or crunchy vegetable sticks for a fresh and healthy twist.
Ingredients
Directions
Preheat your oven to 190°C. Wash and peel your beetroot. Drizzle a little bit of olive oil over the beetroot, wrap in foil and place in the oven for 45 minutes. During the last 10 minutes, throw in the garlic on to the oven tray so that they get slightly roasted.
In a food processor, blend the beetroot roughly.
Add in the chickpeas, salt, garlic, tahini and lemon juice.
Pulse till a smooth paste is formed.
Slowly add in half a cup of cold water till it is well emulsified. Keep blending for an additional 3 - 4 minutes till the hummus becomes really creamy.
Last but not least, add in 1 tablespoon of the greek yoghurt and give it a quick blend. Taste and adjust for seasonings. Spoon over pita bread or crunchy vegetable sticks for a fresh and healthy twist.