Roasted Beetroot and Cumin Hummus

Roasted Beetroot and Cumin Hummus 2

Roasted Beetroot and Cumin Hummus

Dips are one of my favourite foods and I especially love eating dips in the summer time. It is a food that is easy to make and store for a few days. Plus it’s the perfect time for eating beetroot as it’s in season from early July in the UK. There is always plenty around at this time of year, but it’s a vegetable we don’t seem to eat a lot.

Many years ago, beetroot was used for a range of ailments including fevers, constipation and skin problems. Beetroot is a great source of iron and folate, and it contains nitrates,  magnesium and other antioxidants. It’s such a brilliant vegetable and it’s packed full of goodness.

So when I was shopping, I started to noticed beetroot back on the local farm shop shelf. I thought about how I could use it more in my cooking. During the week I was planning on making hummus for myself and I suddenly realised I had never tried a beetroot one. Beetroot, although it can be sweet, is a bit plain tasting so I then decided to add cumin to the hummus too. The results were delicious and I would recommend trying this dish.

Equipment needed

Roasted Beetroot and Cumin Hummus 6

Roasted Beetroot and Hummus

  • Vegetable peeler
  • Sharp knife
  • Chopping board
  • Baking tray
  • Teaspoon
  • Nutribullet
  • Serving bowl

Ingredients

  • Beetroot x 3 medium
  • Cumin Seeds x 1 – 2 tsp
  • Chickpeas x 1 400g tin
  • Tahini x 2 tbsp
  • Olive oil x 100ml plus extra for the beetroot
  • Lime x 1 – 2 (juice)

Method

  • Preheat the oven to 180°C and put the baking tray in.
  • Peel the beetroot and cut into quarters.
  • Once the oven is preheated remove the baking tray.
  • Put the beetroot into the tray.
  • Sprinkle with cumin seeds and drizzle with olive oil.
  • Toss the beetroot in the tray and put it into the oven for 25 – 30 minutes.
  • When it’s started to brown around the edges, remove from the oven.
  • Leave to cool.
  • Once cooled, put it into the nutribullet along with the cumin seeds in the tray.
  • Add in the chickpeas, tahini, olive oil and lime juice.
  • Blend all these ingredients together.
  • Then put the mixture into a nice serving bowl and enjoy eating.
Roasted Beetroot and Cumin Hummus 1

Roasted Beetroot and Cumin Hummus

Roasted Beetroot and Cumin Hummus is a great way to celebrate a tasty vegetable. The hummus is great as a snack or can be eaten as part of a main meal. I enjoyed it with a salad and a couple of chickpea flour wraps. All of the ingredients in this dish are freezable too. So it could be made in advance of a meal and then frozen. However you decide to eat this dip, as always, enjoy.

What dips do you enjoy eating? Let me know in the comments below and please feel free to like and follow me? Thank you. xxx