Beetroot Hummus with Roasted Garlic
I love this twist on hummus and this version 2 uses roasted garlic gloves rather than a fresh garlic glove, plus a little bit more ground cumin. Roasting the garlic takes away that garlicky after-taste, which you may or may not like. I personally do not want to smell of garlic when I am teaching so this is a great option if you feel like me. Try both recipes and decide for yourself what you prefer.
- 1 tin cooked chickpeas, drained and rinsed
- 300g cooked beetroot
- 1 tbsp extra virgin olive oil
- 2 cloves of roasted garlic
- 2 tbsp tahini
- 1-2 tsp lemon juice
- dash of water (optional) (You can add water to adjust the consistency to your liking).
- salt and pepper seasoning
- 1 tsp ground cumin (I use a heaped teaspoon as I like the taste, but adjust to your liking)
- To roast the garlic, I simply placed some garlic gloves on a tray at the bottom of the oven for 10-20 minutes when I was using the oven to cook something. You just want to roast the garlic until it feels soft. You can even roast a whole garlic glove and keep some in the fridge to add to other dishes.
- Simply place all the ingredients into a blender and blend to your desired consistency. It is worth tasting the mixture part way through blending so you can add extra seasoning etc if you want to.
- I like to serve it a bowl and add some sesame seeds or mixed seeds to the top. You can also freeze the hummus into small portions to have at a later time.