Roasted Beetroot Hommus
Method
Cut the beetroot into four chunks and wrap in foil.
Cut the garlic cloves in half and wrap them in foil as well.
Roast the beetroot and garlic at 180°C for 45 minutes or until the beetroot can be easily pierced with a fork. Garlic only needs about 30 minutes.
Once cooled (you can roast the ingredients the night before), add all ingredients to a blender.
Blend until your desired consistency is achieved.
Top with parsley and sesame seeds if desired. Enjoy with pita bread, crackers, or your favourite dipping food.
Ingredients
1 large beetroot or 2 medium-sized beetroots
4 garlic cloves
1 can of chickpeas
Juice of 1 lemon
1 tablespoon of olive oil
Salt and pepper to taste
Optional: Parsley and sesame seeds for topping
It’s what’s on the inside that counts
Beetroot
Did you know that beetroot is high in vitamin C, fiber, folate, iron and potassium! It is a powerful antioxidant and inflammatory food! It may lower blood pressure and blood glucose levels also have anti-tumor effects. It is also a prebiotic meaning your gut bugs will love to feed off it!
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