I had never roasted or used raw beets before so this was all new to me!
Hummus is just my all round favourite dip, I have it on everything. I love the sweetness and texture of beetroot hummus but it’s hard to find a oil free version so I thought I would create my own! The festive season is coming up which means endless fruit and dip platters, this hummus is the perfect addition to a platter to make it look colourful and to add that homemade touch. This beetroot hummus lasts in the fridge for 5 days.
Ingredients
2 raw beets
1 can rinsed chickpeas
2 tbs tahini
1 large garlic clove
2 lemons juiced
1 tsp cumin
Directions
1. Preheat oven to 200C
2. Wrap beets in hummus and bake for ~45 minutes or until soft
3. Add cooled beets and chickpeas to food processor and blend until mixed
4. Add remaining ingredients to food processor and blend until combined and a nice texture
5. Take a photo and tag @kelseyseersnutrition on Instagram and ENJOY!
Kelsey Seers Nutrition 