Beetroot Hummus and Veggie Sticks

By: Katrina Butterworth
Beetroot Hummus and Veggie Sticks
Course
Dips Lunch Salads Side Dish Snacks
Tags
Eastern Healthy High Antioxidants Mediterranean Raw Salads Vegetarian
Info
  • Servings
    8
  • Prep Time
    10 mins
  • Cook Time
    30 mins
Ingredients
  • Chick Peas, canned 400 g
  • Garlic cloves, crushed 3 large
  • Tahini paste 2 tbsp
  • Ground Cumin 1 tsp
  • Himalayan pink salt 1/2 tsp
  • Fresh Lemon Juice 2 tbsp
  • Cold pressed extra virgin olive oil 3 tbsp
  • Filtered water, or more if needed 2 tbsp
  • Fresh roasted beetroot 1 cup
Beat the temptations... go healthy!

Method

  1. Preheat the oven to 180 degrees. Peel and cut the beetroot and toss in olive oil. Roast for 20 to 30 minutes or until tender. This should be about 1 and half cups of beetroot before roasting.
  2. Remove beetroot from the oven and cool slightly.
  3. In a food processor add all the ingredients and blend until smooth. Add a little extra water if required.
  4. Season to taste.
  5. Slice a variety or fresh crunchy vegetables to serve with your dip. Enjoy!
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