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.
- 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
Preheat the oven to 180°.
Peel and chop the beetroot into medium sized cubes. .
Place the beetroot and garlic cloves onto a baking sheet, drizzle with Liviana Estate Select extra virgin olive oil and sprinkle with salt.
Roast the beetroot in the oven for about 15 minutes until the beetroot is soft.
Place the roasted beetroot, chickpeas, tahini and lemon juice into a food processor.
Process the ingredients until you have a smooth, thick consistency , about 1-2 minutes.
Pour the hummus out into a serving bowl and drizzle with some extra Liviana Estate Select extra virgin olive oil.
Serve immediately or store in an air-tight container for up to 4 days.