Does your heart BEET hummus? Ask any vegan and they’ll surely tell you that hummus is a staple in their diet. You can use it as a dip, a sauce for a wrap, a topping for your buddha bowl or a spread for your avo toast. Yet the ones sold in supermarkets often contain a whole bunch of preservatives and oils, not to mention all the plastic they come in!
To avoid these nasties, I like to whip up my own creamy hummus. And yes, this recipe is made from 100% plant based wholefoods. After making it, you honestly will never go back to the store bought versions which – in my opinion – have a taste that is by far inferior to the real deal. Plus, making your own means you can make it fancy. Hello vibrant beetroot hummus, you won’t last long in my fridge!
- 1 large beetroot, peeled
- 2 tbsp unhulled tahini
- 3 tbsp fresh lemon juice
- 3 cloves garlic, diced
- 1 can chickpeas, drained
- Preheat a fan-forced oven to 220 degrees celsius and roast the beetroot for approx. 1 hour (or until slides off fork when pierced).
- Allow the beetroot to cool, then chop into smaller chunks.
- Add the beetroot to the blender and pulse to break it down.
- Add the other ingredients and blend until a smooth consistency is reached.