Most of my readers will know that I love anything pink, and I love anything girly. Even better if it’s one of my favourite foods!
This Roasted Beetroot Hummus doesn’t just taste delicious, but it also comes in the most beautiful, vibrant shade imaginable. Don’t you think it’s the prettiest shade of pink?
This simple, creamy dip is another collaboration with my faves over at Ross & Ross Food and makes for the perfect snack or lunch (just add lots of veggies, crispy chickpeas and pittas like I did!), and is kid friendly, too – my boys love it!
It’s also a fantastic way of getting those beautiful beets into the diet. I’ve loved beetroot for my entire life (they remind me of sitting in my nanna’s garden eating beetroot and cheese sandwiches – she made the best pickled beetroot I’ve ever tried!). But, for those who haven’t, this is a great way of embracing those health benefits.
Beetroot is high in vitamin C to give the immune system a boost, as well as potassium and folate, which is crucial for pregnant women to eat plenty of.
Anyway, this Roasted Beetroot Hummus is the perfect dip or side to brighten up a dreary day.
Plus, it’s just so creamy and…well…addictive! I love to enjoy with homemade crackers, and I also spoon huge dollops over salads or into naked tacos. It’s just so versatile, and the perfect snack to whip up to stash away in the fridge at the start of the week!
If you really don’t have the patience to roast your beetroot, then don’t worry, you can do this a little quicker! Simply buy ready-cooked beetroot and add that, instead. It won’t have quite so much flavour, but it will be delicious all the same.
Beautiful Beetroot Hummus
- 2 beetroot, washed
- 1 400g can chickpeas, drained (I like to reserve the aquafaba to make my hummus smoother!)
- 2 tbsp tahini
- 2 cloves garlic, minced
- Juice half lemon
- Zest of one lemon
- 1/2 tsp Ross & Ross Veggie Rub No.5 or cumin
- Few mint leaves, finely chopped
- 1 – 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200C, then line a baking tray. Gently wrap your beetroot in foil and roast for 1 – 1.5 hours, or until soft. Set aside and leave to cool.
- Once the beet has cooled, remove the skin and then pulse in the blender until nearly smooth. Add the remaining ingredients and blitz until completely smooth, adding reserved aquafaba (if desired) one spoonful at a time to allow it to come together. Taste and adjust according to your palate – more or less lemon, or salt and pepper, perhaps!
- Place in an airtight container and store in the fridge until ready to serve.