RECIPE BY: PAULA GEER

SOURCE: iNternet (unknown site) from years back

Serve with vegetable sticks (carrots, celery, cucumber, bell pepper, etc) pita bread or crackers.

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Ingredients

  • 2 large beets (or 1 supersized beet that you can get here)
  • 1 x 400 g can of chickpeas (keep the water when you drain them)
  • juice of 1 lemon
  • 2-3 garlic cloves
  • 3 Tbsp tahini* (see photos)
  • 1-2 Tbsp extra virgin olive oil
  • ½ tsp salt, more if needed
  • Can garnish with parsley or chopped up celery leaves from inner core
  • Olive oil to drizzle

Instructions

Pre-heat the oven to 200 C (400 F) degrees.

  • Wash and peel the beets, wrap them in tin foil and roast them for about 40-50 mins.
  • Add the drained chickpeas, garlic cloves, tahini, olive oil, salt and lemon juice to a food processor and pulse until creamy (if it’s too thick you may add a few tablespoons of the chickpeas’ water).
  • Once the beets are baked, carefully unwrap and dice them, then add them to the food processor.
  • Purée until the beets are completely chopped up and blend in nicely with the hummus.
  • Taste and if it’s too sweet due to the beets you may add some additional salt or lemon juice, or olive oil/tahini if you want it creamier.
  • Place in serving bowl, garnish with parsley / celery leaves, and drizzle with olive oil.
  • Serve with vegetable sticks (carrots, celery, cucumber, bell pepper, etc) pita bread or crackers.

* Tahini is an oily paste made from toasted ground hulled sesame seeds used in North African, Armenian, Greek, Israeli, Cypriot, Iranian, Turkish, Iraqi, and Levantine cuisines.

Download PDF here: Middle Eastern Roasted Beetroot Hummus Paula Geer

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