Appetizers & Snacksbitsofcarey
Roasted Beetroot Hummus with Yoghurt, Roasted Chickpeas & Fresh Herbs
Okay guys, this hummus is next level. Enhanced with roasted earthy beetroot and creamy yoghurt. I also roast some chickpeas for an exciting textural element and the addition of fresh coriander and mint is an absolute delight. Do make sure you drizzle your hummus with the best extra virgin olive oil you can get your hands on and mop up with torn grilled flatbreads (I'll share my quick and easy homemade recipe soon). I could honestly eat this hummus straight out of the bowl. It tastes like love.
👥 500 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- bowl
📝 Preparation Steps
1
Preheat oven to 200°C.
2
Wrap the clean whole beetroots in foil with a little olive oil, salt and pepper. Roast for ⏱️ 1 hour or until tender. Cool. Wear gloves to remove the skins off the beetroot. Cut into smaller pieces and place into a food processor together with half of the chickpeas.
beetroot (+- 4 medium, washed and trimmed)400 gOlive oilextra virgin olive oil for drizzlingSalt and pepper
3
Place the other half of the chickpeas in a baking tray and drizzle with olive oil. Season well. When beetroot is cooked, turn heat up to 220°C and roast the chickpeas for ⏱️ 15 minutes or until golden and crispy. Set aside.
Olive oilextra virgin olive oil for drizzlingbeetroot (+- 4 medium, washed and trimmed)400 g
4
Add the tahini, garlic, yoghurt, lemon juice, spices, salt and pepper to the food processor. Blend into a smooth hummus. Season again to taste.
Salt and pepper
5
Spoon into a shallow bowl. Swirl in a dollop of yoghurt. Sprinkle with roasted chickpeas and herbs. Drizzle with extra virgin olive oil.
c (250 ml) full fat yoghurt1Roasted chickpeasOlive oilextra virgin olive oil for drizzling
6
Serve with grilled flatbreads or keep it carb-free by serving with vegetable crudités.
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