Creamy Beetroot Hummus Recipes

CREAMY ROASTED BEET HUMMUS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Wash and dry the beet and wrap in aluminum foil.
• Place in the oven and bake for about 45 minutes - 1 hour or until easily pierced with a fork.
• During the final few minutes of baking, mince the garlic and add to a pan with a splash of olive oil.
• Saute until golden brown.
• Remove the beet from the oven and let cool.
• Once it is cool enough to handle, peel off the skin (it should come off easily) and chop into chunks.
• Add to your food processor and pulse until you have very small pieces.
• Add in all remaining ingredients including the sautéed garlic and process until completely smooth. I like to let the food processor run for a good 2 or so minutes to ensure it's really creamy.
• Taste and adjust seasonings as desired or add more water for a thinner consistency. I sometimes add in one raw clove of garlic for a stronger garlic flavor. The food processor will heat the hummus a bit, so I suggest adding it to the fridge before serving!

CREAMY BEETROOT HUMMUS

Steps:

• Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.