#vegan #dairyfree #glutenfree
This magnificent magenta-colored hummus has both the looks and the substance and sustenance to back the beauty! This dip has an earthy taste, but is sweetened with the process of roasting the beetroots, and livened with the zing of lemon juice. Once the beetroot is roasted, this dip is one of those “throw-it-all-in-the-blender” type recipes that you will find yourself whipping up time and time again. It pairs perfectly with raw vegetables for dipping, but is also a fabulous addition to pita pockets or salads. It’s a healthy appetizer when entertaining and you just can’t beet the colour for the “wow” factor on the table. Enjoy this earthy take on the humble hummus as we slide into the grounding nature of Autumn!
1 medium-sized beetroot, scrubbed
1x 400g can of chickpeas, drained and rinsed
2/3 cup of hulled tahini
1/3 cup of fresh lemon juice
2 cloves of garlic, minced
1/3 cup cold-pressed olive oil
1 ½ teaspoons of ground cumin
1 teaspoon of ground coriander
1 teaspoon of pink Himalayan salt
2 tablespoons of toasted seeds (pumpkin, whole cumin and sunflower work well)
A handful of fresh mint or coriander leaves
Pita crisps to serve (optional)
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