A gorgeous appetiser or condiment, roasted beetroot hummus is packed with important nutrients and may be used in a variety of ways.
– 1 15-oz can garbanzo beans, drained and rinsed– 2 small beet– 6 cloves large garlic– ¼ cup lemon juice– ¼ cup tahini well stirred– ¼ tsp ground turmeric– ¼ tsp ground cumin– 1/8 tsp red pepper optional– Pinch ground cinnamon– ½ tsp sea salt– ¼ cup olive oil– 3 Tbsp feta cheese crumble– 3 Tbsp pumpkin seed
Ingredient
Direction
1
Preheat oven to 400°F. Wash and dry beets. Slice into ¼”-1/2” pieces and place on a large foil strip. Packet the beets in foil.
2
With the top chopped off, place a garlic bulb in foil with olive oil. Roast beets and garlic on a baking sheet for 40–45 minutes until juices flow.
3
In a food processor, mix everything except oil. Make smooth. Keep the food processor running and slowly pour olive oil through the top spout until creamy.
4
It may take several stops and scraping of the food processor to mix everything.
5
Sprinkle pumpkin seeds and feta cheese over hummus. Garnish with chips or crackers and raw vegetables.