This Beet Hummus is made with a classic hummus base, roasted fresh beetroot and crumbled feta for a creamy finish. Say hello to your new favourite hummus variation! Chris x
FULL RECIPE POST: [ Ссылка ]
Roasted Beetroot Hummus with Feta | Serves 6
🍴INGREDIENTS🍴
14oz / 400g can of Chickpeas, drained (reserving 1/4 cup / 60ml brine)
1 medium Fresh Beetroot
2.5oz / 70g Feta, crumbled (plus extra to serve)
3 tbsp Extra Virgin Olive Oil, plus more for the beets and to garnish
2 tbsp Tahini
1 Lemon, juice of
1 small clove of Garlic
1/2 tsp Cumin
1/2 tsp Salt, or to taste
1/4 tsp Pepper, or to taste
Toasted Sesame Seeds, to garnish (optional)
🍴METHOD🍴
Begin by washing your beet. Trim off the stems, leaving about 1/2 inch attached. Lightly coat with olive oil, wrap in tin foil and pop in the oven at 180c/355f for 40-45mins, or until you can easily slice with a knife.
Once cool enough, unwrap the beet, cut off the stem and peel off the skin with paper towels (use gloves for less mess). Slice into quarters.
In a blender, add your can of chickpeas chickpeas, 1/4cup chickpea brine, 3 tbsp extra virgin olive oil, 1/2 tsp cumin, 2 tbsp tahini, garlic clove, lemon juice, 1/2 tsp salt and 1/4 tsp pepper (or to taste).
Once smooth, add in your beet and feta. Blend further until smooth again.
Serve with Toasted Sesame Seeds (optional), Feta and a dash of Olive Oil.
As always, for full nutrition, guidance and recipe notes head to the full blog post: [ Ссылка ]
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See you next time :)
