Anything purple is good for you, right? That’s what they say so we can just go with it. Grape jelly anyone? Just kidding, I don’t like grape jelly.
What I DO like is this awesome beetroot hommus. Super healthy and just like regular hommus but with the added goodness of purple-y beetroot. It’s basically just a prettier version of regular hommus.
Sweet and smooth with a little hint of cumin to top it off, this dip is perfect for a winning dinner party appetizer or even as a spread for your morning toast. Serve with homemade gluten free fennel crackers and you’re on the road to winning first prize at the Martha Stewart Cup (if there were such a thing).
Winner, winner, beetroot dip…er
- 2 medium sized beetroot
- 1 can of chickpeas (save the water for recipes that call for aquafaba)
- Juice of 1/2 lemon
- Teaspoon cumin
- 3 tablespoons Olive oil
- 3 tablespoons tahini (optional)
- salt to taste
- Wash and wrap whole beetroot in aluminium foil and roast in a 180 degree oven for 1 hour (or until an skewer is inserted easily)
- Let cool before continuing
- Meanwhile, de-skin chickpeas (if you’re not bothered whether or not your hommus is smooth, you can skip this step).
- Place chickpeas, lemon juice, cumin, tahini and beetroot in a blender and blend completely until smooth. Add water if needed to thin out.
- Place in a small bowl and serve with homemade crackers.
Eat with homemade gluten free crackers for extra points towards that Martha Stewart Cup! Let me know how you like it in the comments!