Roasted Beetroot Hommus (Barbie Dip)

BEETROOT HUMMUS aka, Barbie Dip! 💖

Click on the image to watch how to make it.

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This has to be the prettiest dip you will ever lay eyes on, and once you’ve tried it, I’m sure you will think it’s one of the tastiest too! The most perfect appetiser to add some colour and flavour to your table, dip into this with fresh cucumber, carrots, chips or your favourite crackers. Soooo good!

Ingredients:

- 3 small beetroots or one medium sized, roasted
- 2 cans of chickpeas (reserve the canned juice for later)
- 1/4 cup of the reserved juice from the tinned chickpeas
- 1/4 cup of light extra virgin olive oil (you can sub for any other mild oil, but olive is always best)
- 1 tsp of salt
- 1/2 tsp of white pepper
- 1 tsp of cumin powder
- 1 garlic clove, finely chopped
- the juice of one lemon or approximately 1/4 cup

Method:

Peel and chop beetroot into small chunks. Coat your beetroot pieces in some olive oil.

Roast your beetroots at 180 degrees Celsius or 375 Fahrenheit for approximately 30 minutes, or until soft all the way through.

Add your cooled, roasted beetroot to a blender as well as all of your other ingredients, herbs and seasoning.

Blend all of your ingredients together, drizzle with more olive oil, top with some pretty peppita seeds (optional, you could also top with some fresh greens), serve with chips, carrot sticks, celery or cucumber and enjoy!

With love,

Tara x