Roasted Beetroot Houmous

Houmous made with roasted beetroot, chickpeas, tahini, lemon juice, cumin seeds, maple syrup, garlic and olive oil

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Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer, Side Dish

Servings 2 people

Ingredients

3 Fresh beetroot (peeled and cut into 8 chunks)
2 tbsp Extra virgin olive oil
1 tbsp Maple syrup
2 tsp Cumin seeds
1/2 tsp Garlic granules
400g Chickpeas (drained)
2 tbsp Lemon juice
2 tbsp Tahini

To Serve

1 tsp Sesame seeds
1 tsp Chilli flakes
1 tsp Flat leaf parsley

Instructions

Heat oven to gas mark 4. Add the beetroot, oil, maple syrup, cumin seeds and garlic granules to a roasting tin. Season generously with salt and pepper and toss until the beetroot is well coated. Cook in the oven for 25 minutes.
Add the chickpeas, lemon juice, tahini and roasted beetroot to a blender. Blitz until well combined and smooth. Add to a serving bowl and sprinkle with sesame seeds, chilli flakes and parsley. Enjoy once cooled with pita bread or tortilla chips.

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