Makes
250 mL
Ready In
25 mins
Calories
888
Good For
snacking
About this Recipe
By: Emma Parsons
Our Estate Select extra virgin olive oil gives this recipe the perfect creamy texture and compliments the sweetness of the beetroot perfectly.
Ingredients
- 200 g raw beetroot
- 2 cloves garlic
- 2 Tbsp Liviana Estate Select extra virgin olive oil
- A pinch of Himalayan pink salt
- 200 g tinned chickpeas
- 2 tbsp tahini
- 60 mL freshly squeezed lemon juice
This bright pink hummus is guaranteed to a be show stopper on any snack platter. Enjoy this hummus dip for your raw veggies and crackers. It also works great as a garnish on burgers, the list is pretty much endless.
Step by Step Instructions
Step 1
Preheat the oven to 180°.
Step 2
Peel and chop the beetroot into medium sized cubes. .
Step 3
Place the beetroot and garlic cloves onto a baking sheet, drizzle with Liviana Estate Select extra virgin olive oil and sprinkle with salt.
Step 4
Roast the beetroot in the oven for about 15 minutes until the beetroot is soft.
Step 5
Place the roasted beetroot, chickpeas, tahini and lemon juice into a food processor.
Step 6
Process the ingredients until you have a smooth, thick consistency , about 1-2 minutes.
Step 7
Pour the hummus out into a serving bowl and drizzle with some extra Liviana Estate Select extra virgin olive oil.
Step 8
Serve immediately or store in an air-tight container for up to 4 days.
Nutrition
%
Protein
%
Carbs
%
Fat
