A high fibre, high protein plant-based snack made from roasted beetroot, chickpeas, and garlic. This vibrant hummus is blended with olive oil, tahini, lemon juice, cumin, and sea salt, perfect for serving on toast or as a dip.
1: Chop the beetroots into quarters.
2: Place on a lined tray with the garlic cloves, drizzle with olive oil, and bake at 200ºC for 30-40 minutes, until soft.
3: Important: Take out the garlic after about 20 minutes, remove the skins, and set aside.
4: Once cooked, allow to cool and blend together the beets, chickpeas, garlic, olive oil, tahini, lemon juice, cumin, and sea salt.
5: Serve however you like, for example on sourdough toast with sliced avocado, dukkah, and chopped parsley.
