Beetroot Hummus – Lentil Free?!

At my Opening Night earlier this month I served this delish dip….which took patrons by surprise – awesome colour & taste! Roasting the beetroot holds in the nutrients & beetroot is high in folate, calcium, magnesium & iron! You can add this to anyone’s lunch box….even the kids will love it  🙂

Ingredients:

  • 250g beetroot
  • 1.5 Tblsp tahini
  • 1 garlic clove
  • 1 Tblsp extra virgin olive oil
  • 1 Tblsp lemon juice
  • 1/2 Tblsp apple cider vinegar
  • 1 tsp ground cumin
  • pinch sea salt

Method:

  1. Pre-heat oven to 200 ºC
  2. Wrap the beetroot in foil & roast in oven 30-40mins, or until tender. Set aside to cool, then roughly chop.
  3. Place beetroot into food processor with all other ingredients. Process until smooth.
  4. Transfer & adjust seasoning & serve with veggie sticks. Stores in fridge for up to 5 days.

 

 

 

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