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Roasted beetroot hummus
Roasted beetroot hummus

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We hope you got benefit from reading it, now let’s go back to roasted beetroot hummus recipe. You can have roasted beetroot hummus using 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Roasted beetroot hummus:
  1. Prepare 2 cups chickpeas,drained and rinsed
  2. Provide 2 medium sized beetroots
  3. Use 7-8 garlic cloves, adjust to your preference
  4. Take 2 tbsp quality tahini (peanut butter can be used as substitute)
  5. Take 1 1/4 tsp salt, more to taste
  6. Prepare 1 tsp cumin (optional)
  7. You need zest and juice from 1 medium lemon
  8. Use 4-5 tbsp lemon juice
  9. Prepare 2-3 tablespoons olive oil
  10. Take Sesame seeds, to garnish (optional)
Steps to make Roasted beetroot hummus:
  1. 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.
  2. 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.
  3. Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed. Sprinkle sesame seeds on the top for garnishing.
  4. Refrigerate or use immediately. I like to serve it at room temperature.
  5. Beetroot hummus can be stored in the fridge, for 4-5 days.

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