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Creamy Beetroot & Roasted Garlic Hummus

CREAMY BEETROOT AND ROASTED GARLIC HUMMUS


  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 4 1x

Description

Smoky-sweet and packed with flavour, this creamy, pinktastic Beetroot and Roasted Garlic Hummus is all the things your crudités have ever wanted.


Scale

Ingredients

  • 1 bulb garlic 
  • 400 grams chickpeas (tin, drained)
  • 2 tbsp tahini 
  • 4 beetroots (peeled, boiled until soft/ vacuum packed 
  • Juice of 1 lemon
  • Glug of olive oil
  • 1 tsp ground cumin
  • Sea salt, to taste 

Instructions

  1. Slice the top of the garlic bulb (don’t peel!), brush the cut end with some olive oil, then wrap in foil and bake at 180C/350F/gas mark 4 for around 20 minutes (or until you smell the roasted garlic).
  2. While the garlic is roasting, rinse the chickpeas, then blend together with tahini and juice of the lemon until smooth.
  3. Once garlic is cool enough to handle, squeeze cloves out into food processor. Add remaining ingredients and blitz until smooth.
  4. Pour in small swigs of olive oil into mixture until you reach desired consistency, and hummus is glossy.
  5. Taste-test and add more salt if necessary. 
  6. Dive in.