Name: Roasted beetroot hummus
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 5
Ingredients: 3 medium-sized beetroot; 2 tsp cumin seeds; 2 tbsp extra virgin olive oil; 400g tin chickpeas, rinsed and drained; Juice of 1 lemon; Freshly ground black pepper; Toasted pitta bread, to serve (optional)

A vibrant, nutritious dip that will brighten up a buffet table.

Serves

Prep

10 minutes

Cook

30 minutes

Nutrition information

Each 130g serving contains (excludes serving suggestion)

KCal: 149
Carbs: 13.1g
Fibre: 0.0g
Protein: 5.9g
Fat: 6.9g
(Medium)
Saturates: 0.9g
(Low)
Sugars: 6.0g
(Low)
Salt: 0.4g
(Medium)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

3 medium-sized beetroot
2 tsp cumin seeds
2 tbsp extra virgin olive oil
400g tin chickpeas, rinsed and drained
Juice of 1 lemon
Freshly ground black pepper
Toasted pitta bread, to serve (optional)

Please view Whisk.com privacy policy for more information

Method

Step 1

Preheat the oven to 180°C/fan 160°C/gas 4.

Step 2

Cut each beetroot into 6 pieces, then put them in a roasting tin and sprinkle with the cumin seeds, maple syrup and oil. Season well and roast for 25 minutes.

Step 3

Alternatively, if you’re short on time, you can use vacuum-packed beetroot, without vinegar.

Step 4

Once roasted, put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. Add a splash of water to loosen the mixture if necessary. Season with plenty of freshly ground black pepper.

Step 5

Spoon into the centre of a plate or a shallow bowl. Using the back of a spoon, rock the base back and forth to spread the mixture out to form a bowl shape. To finish, sprinkle with the coriander leaves, if you like. You can also scatter with some pomegranate seeds.

Recipe tips

For a vibrant and healthy addition to a buffet, serve with crudités of sliced peppers, carrots, celery and cucumber.

Roasted beetroot hummus