Description
A roasted beetroot dip without tahini that is friendly for all the top allergies.
Ingredients
Units
Scale
2 medium beetroot
2 cloves garlic
400g can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
Juice of 1 lemon (around 4–6 tablespoons depending on the size and juiciness of the lemon)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/4 cup Greek yoghurt (optional)
Instructions
- Pre-heat oven to 180° Celsius (fan-forced)
- Wrap each beetroot in foil and place on a baking tray. Place in the oven and roast for 2 hours (see notes)
- Halfway through roasting, add the two cloves of garlic to roast along with the beetroot
- Once the beetroot is soft, remove from the oven and allow to cool.
- Peel the beetroot and garlic and chop the beetroot roughly (you might want gloves for this bit!)
- Add beetroot, garlic and chickpeas to a food processor and blend for 1 minute. Scrape down the sides of the food processor and blend for another minute
- Add olive oil, lemon juice, salt, pepper and cumin and blend until well combined (see notes). The hummus won’t be totally smooth, but you should see it come together to form a dip-like consistency.
- If you want a creamier texture and taste, now’s the time to add the Greek yoghurt. To keep this a vegan version, just leave it out.
- Serve drizzled with some extra olive oil and a handful of roasted chickpeas. You could also sprinkle some nut free dukkah over the top.
Notes
Feel free to make this whenever you feel like it, but this is a good dip to make when you already have the oven on roasting other vegetables or making your Sunday roast.
This dip will keep covered and refrigerated for four days (noting that the flavours will intensify over time).
