Roasted Beetroot Hummus with Rosemary
Nothing 'beets' roasted sweet, sticky, caramelized veggies, well except when you make it into hummus. Living in the middle east I've become a tad addicted to Hummus, the mayonnaise of the Arabic cuisine. It's creamy, delicious, high in protein and nutrients making on of my to go foods. It's also very versatile, I'll often have hummus as a spread for my sandwich, as a veggie dip with chopped carrots or even on its own for a quick post workout snack.
This this recipe for a hummus recipe and let me know how it goes.
1 ¾ cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
1 large beetroot, roasted* | about 300g
3 tablespoons tahini
2 to 3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons water
½ teaspoon salt
½ teaspoon fresh cracked black pepper
2 cloves of garlic (optional)
1 tablespoon fresh rosemary (optional)
*For the beetroot: Wrap beets in foil and bake for 30-40 minutes at 200C (Medium high) or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you're sure they're cool, slip the skins off with your fingers. Chop into cubes and set aside.
In a high speed blender or food processor add all the ingredients and blend till a suitable consistency. (I like mine a bit chunky). Serve as you like and enjoy.