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Beetroot Hummus

With Chicken Bone Broth
Gluten Free No Dairy Added Vegan Vegetarian
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
60 min
Beetroot Hummus

In the season of all things festive, this beautiful colour dip will have you tickled pink! Super bright and totally yum, a little prep and then it's into the blender and ready in minutes. Impress your guests with this new take on hummus.

Entertaining
Middle Eastern inspired
Pantry Items
View in metric
  • 2 tbsp Chicken Bone Broth or Vegetable Broth (vegan)
  • 8 oz beetroot 
  • 1 tbsp coconut oil or butter 
  • 2 tsp cumin
  • 2 tsp himalayan salt
  • ½ cup water
  • 1 lemon, juice and zest
  • 2 cans (3 cups) chick peas
  • 3 cloves garlic
  • ¼ cup tahini
  • Black and white sesame seeds
  1. Preheat the oven to 390°F.
  2. Peel and cut beetroots into 1 inch chunks. You can add a little coconut oil or butter into the beetroots for the roasting - roast for about 30 mins. Once soft (ish) set aside to cool for 10 mins. 
  3. Pop roasted beets into a high powered blender and whizz until a paste. Add all the other ingredients and blend for about 1-2 mins to combine and become smooth. 
  4. Put into a airtight container and store in the fridge for 3-4 days.