Beetroot Hummus

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.

 

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RECIPE:

  • 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)

 

METHOD:

  1. Chop half of your cashews and put aside.
  2. 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.
  3. 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.
  4. Refrigerated it should keep for at least 5 days.

 

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These spices are a must-try

 

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