On my quest to convince my family to include more fruit and vegetables into their diet, beetroots were next on my list.
I used roasted beetroot in salads and made a beautiful hummus with it as well.
The vibrant pink color of beetroots is enough to make you want to eat it all.
I used them for my baby’s beetroot and carrot pasta as well.
Beetroots are such a versatile vegetable and can be used in cooking and baking…. Make your next chocolate cake a beetroot flavoured one…I know I will give it a try.
This beetroot hummus is enough to make you want to include Beetroots as a kitchen staple.
Preparation time : 2 hours
- 2 medium Beetroots, washed with skins on
- 1 can drained chickpeas
- 1 tsp crushed garlic
- Juice if 1/2 lemon
- Salt and pepper to taste
- Olive oil to thin the hummus
Wrap Beetroots in foil individually.
Roast Beetroots in a preheated 180 degree celsius oven for 1 1/2 hours or until soft.
Remove from oven and allow to cool.
Peel Beetroots and then chop and place in a food processor bowl. Add garlic, lemon and seasonings.
Remove peels from the chickpeas and place with the other ingredients.
Process until smooth, add olive oil until correct consistency is acquired.
Serve with toasted Pitas, vegetable sticks or with falafel.