This beetroot hummus is a bit of a spin on the classic one and a great thing to have on hand for a little healthy snack with veggie sticks, to spread on your toast (that + avocado on top is just perfect) or to add some nice bright color to your favorite bowl. And because of how vibrant it looks, a great element to add some life to different cheese or nibbles platters. And if you already have some leftover oven-roasted beetroot (you can follow the recipe for my Oven-Roasted Veggies, either making it all and just saving some beetroot for this or only roasting the beets) it only takes a couple of minutes to make.
- 1 large can of drained chickpeas
- 1 large beetroot, chopped in chunks, roasted for 45 min with olive oil, rosemary, salt, pepper, garlic (a good way to go is making some oven-roasted veggies and simply saving some beetroot for the humus)
- 1 garlic clove
- juice if 1 lemon
- a handful of roasted cashews
- a splash of chili infused or plain olive oil
- 1/2 tsp kalonji seeds
- salt, pepper
- *If you can get your hands on it, a pinch of Serious Blends Lemon and Garlic spice mix to add some freshness)
- Chop half of your cashews and put aside.
- If your beetroot is already roasted, simply add all the ingredients except half of the cashews in a blender or food processor and blend for a couple of minutes until nice and smooth.
- Add the chopped cashews, to add some texture and crunchiness, store in a big glass jar and sprinkle with some more kalonji seeds and a splash of olive oil.
- Refrigerated it should keep for at least 5 days.