Roasted Beetroot And Garlic Hummus
Gently fold in both the flours, followed by the carrot, beetroot, sultanas, zest, baking powder and spices.
Recipe Summary Roasted Beetroot And Garlic Hummus
This roasted beetroot and garlic hummus checks all the boxes: healthy, easy, delicious, and so pretty! It's the perfect snack throughout the week or a beautiful appetizer for guests. Garnish with a dollop of Greek yogurt and fresh herbs, and serve alongside veggies or pita. Enjoy!Ingredients | Carrot And Beetroot Cake2 large beets1 head garlic, halved crosswise1 tablespoon extra-virgin olive oil1 pinch salt and ground black pepper to taste1 (15 ounce) can chickpeas, drained and rinsed¼ cup extra-virgin olive oil1 ½ lemons, juiced2 tablespoons tahini½ teaspoon ground cumin½ teaspoon salt½ teaspoon freshly ground black pepper¼ teaspoon cayenne pepper¼ cup plain Greek yogurt (Optional)DirectionsPreheat oven to 375 degrees F (190 degrees C).Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.Info | Carrot And Beetroot Cakeprep: 15 mins cook: 39 mins additional: 1 min total: 55 mins Servings: 6 Yield: 6 servings
TAG : Roasted Beetroot And Garlic HummusAppetizers and Snacks, Dips and Spreads Recipes, Hummus Recipes,