Hummus is the little black dress of dips. It can be dressed up or dressed down and is super versatile. You can get so creative with hummus and not be too afraid of a major kitchen stuff up. This time I’ve gone with my go-to basic hummus recipe. You know, the usual chick peas, tahini, garlic, olive oil, salt, pepper and lemon juice. To make this Roasted Beetroot Hummus recipe I have simply added roasted beetroot and cumin powder. The roasted beetroot is quite sweet, so you need to balance this with a little more salt. The lemon juice really helps to balance this out as well.
I love having hummus as a mid-morning snack with some veggie sticks and crackers. Though it is also so delicious on sourdough toast, topped with some avocado and a boiled or poached egg. Add some dukkuh and you have yourself a cafe worthy breakfast. You could even get super fancy like I have here and serve with some fresh greens from the garden, sliced cucumber and radish, topped with natural yoghurt and a drizzle of extra virgin olive oil.Jump to Recipe
Health Benefits of Roasted Beetroot Hummus
Hummus is a nutritionally complete snack. It contains both protein and complex carbohydrates from the chickpeas and tahini and healthy fats from the extra virgin olive oil. Basically it has all of the nutrients that you need to give you sustained energy. By adding roasted beetroot we are increasing the overall vegetable intake for the day and providing more complex carbohydrates as well as micronutrients and antioxidants. Having a snack like roasted beetroot hummus and vegetable sticks or crackers will help to curb sugar cravings as the balance of macronutrients helps to prevent blood sugar spikes.
Beetroot Health Benefits
Beetroots provide fibre to promote a healthy digestive system. They also contain nutrients like vitamin C, manganese potassium and iron. Some of the more prominent health benefits from eating beetroots include:
- reducing blood pressure
- improving blood flow
- increasing exercise performance
Hot Tip: Did you know that you can actually eat the beetroot leaves? Next time you buy a bunch of beetroots, cut the leaves off straight away when you get home and store them in the fridge in a glass container with the lid on. Dampening a few sheets of paper towel and placing at the bottom of the container will help to keep the leaves fresher for longer.
Garlic Health Benefits
Garlic is a powerhouse of nutrients. It contains sulphur compounds which have shown to be anti-inflammatory and antimicrobial, killing off harmful bacteria. It has been shown to be beneficial for the immune system, cardiovascular system and aids in detoxification. Raw, crushed garlic is best for these effects.
Dips are a great addition to your meal prep as they are relatively quick and easy to make, but provide a very nutritious snack. Making them yourself means that the dip is free from artificial additives and preservatives, which is a big win!
- Blender/Food Processor
- Measuring spoons
- Measuring cups
- 4 beetroot medium sized
- 2 420g tins chickpeas skins removed
- 2 tbsp tahini
- 3 cloves garlic
- 1 tsp cumin powder
- 1 lemon juiced & pips removed
- 1/2 cup extra virgin olive oil
- Preheat oven to 180 degrees Celsius (fan forced).
- Cut ends of beetroot and peel. Cube beetroot and place on baking tray. Drizzle with extra virgin olive oil and toss to coat evenly. Place baking tray into oven and bake for 45 minutes.
- In the meantime, remove skins from chickpeas by pinching the end of each chickpea and pushing gently. The chickpea skin will come away from the chickpea. Once skins are removed, place chickpeas into a blender.
- After 45 minutes, remove the beetroot from the oven and allow to cool slightly before adding to the blender.
- After adding beetroot to the blender add the garlic, tahini, cumin powder, salt, pepper, lemon juice and extra virgin olive oil. Blend in high until smooth and creamy.
- Store in a glass jar or container with lid and serve with crackers, vegetable sticks etc.
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