Roasted Beetroot Houmous

This seasonal houmous, using handpicked beetroot fresh from our fields, makes a vibrant and healthy snack. Perfect with tortilla chip, veggies or as a spread!

Difficulty:

Prep time: 10 minutes

Cook time: 1 hour to roast beetroot

Serves: 6

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Ingredients

1 small beetroot, roasted
420g cooked chickpeas
1 large lemon, zested
1/2 large lemon, juiced
1 healthy pinch of salt & black pepper
2 Garlic Farm garlic cloves, minced
2 heaped tbsp of tahini
4 tbsp Honest Toil olive oil (plus extra for roasting)

Method

To roast your beetroot, preheat oven to 190 C, remove the stem and most of the root from your beetroot, and scrub and wash underwater until clean. Wrap the beetroot in foil, drizzle on a bit of olive oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Once your beetroot has cooled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for the olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
You can keep you houmous in the fridge for up to a week.