Description
Roasted beet hummus gets a vibrant upgrade with an array of colorful crudités. A simple, healthy appetizer perfect for any gathering.
Ingredients
Scale
- 3 large beets (3 large beets) peeled and roughly chopped
- 1/2 tbsp olive oil
- Salt and black pepper
- 1 tin (1 tin) chickpeas in brine
- 2 tsp crushed garlic
- 2 tsp tahini
- 1 (1) lemon juice from one lemon
- 1/2 tbsp ground coriander
- 5-7 tbsp (5-7 tbsp) sesame oil
- 2 large carrots (2 large carrots) thinly sliced
- 4 (4) sweet peppers sliced
- 1/2 tbsp baby corn sliced lengthwise
- 1/2 tbsp sugar snap peas
- 2 stalks (2 stalks) celery sliced
- cucumber sliced in sticks
Instructions
- For the Beetroot Hummus:
- Place the roughly chopped beets in an ovensafe dish and roast for 40 minutes at 356°F (180°C).
- Remove from oven and leave to cool.
- Place the roasted beets, chickpeas (drained), garlic, lemon juice, tahini, spices, and oil in a power blender and pulse until smooth.
- Season to taste and garnish with sesame seeds.
- Arrange all your fresh veggie sticks around the hummus and enjoy.
Notes
- For a smoother hummus, remove the skins from the roasted beets before blending.
- To reduce bitterness, soak the chickpeas in water for at least 4 hours before blending.
- Store leftover hummus and crudités separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 0