Beetroot Hummus

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Place the beetroot in a covered baking dish and roast until easily pierced with a knife.

   Timer: 50 min (fixed)

   Ingredients used: 300.0 gr Beetroot

   Cookware: baking dish, knife, oven

3. Step 3

   Let the roasted beetroot cool until safe to handle, then peel and roughly chop it.

   Timer: 10 min (fixed)

   Cookware: cutting board, knife

4. Step 4

   Add the chopped roasted beetroot, chickpeas, tahini, lemon juice, garlic, cumin, and salt to the blender. Pulse until the mixture is evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 400.0 gr Chickpea, 5.0 gr Fine Salt, 8.0 gr Garlic, 2.0 gr Ground Cumin, 45.0 ml Lemon Juice, 60.0 gr Tahini

   Cookware: blender

5. Step 5

   Add the olive oil and cold water, then blend until smooth and creamy. Stop and scrape down the sides as needed.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 30.0 ml Water

   Cookware: blender, spatula

6. Step 6

   Transfer the beetroot hummus to a serving dish and serve immediately, or cover and chill until needed.

   Cookware: spatula