Hot Pink Roasted Beetroot Hummus


Something this bright has “superfood” written all over it, right? I mean, talk about eating a rainbow! Now, I bet you didn’t know that the red pigment in beetroot is caused by a compound called betacyanin, which is a very powerful antioxidant! And we love antioxidants because… well… among other things, they prevent or delay cell damage, AKA they keep us looking young and sexy. Yes please! 


1 garlic clove, crushed
300g tinned chickpeas, drained
1 large beetroot
juice of 1 lemon
1 tbsp tahini
¼ cup extra virgin olive oil
1 tsp ground cumin
1 tbsp water
salt and pepper, to taste
sesame seeds, to sprinkle


Preheat the oven to 200 degrees C (400 degrees F). Peel the beetroot and cut into roughly 1 inch squares and roast until soft and tender. Once they are roasted, remove from the oven and let them cool.

Place the beetroot, chickpeas and garlic in a food processor and blend for 1 minute. Then add the lemon juice, tahini, olive oil, cumin, water, salt and pepper and blend until the hummus becomes smooth and creamy.

Taste and adjust the seasonings, adding more salt or lemon if needed. And voila! You have some yummy, hot pink goodness to enjoy. Try stirring it through some raw zucchini 'zoodles' for a really pretty treat!