Plant Powered Pantry

Roasted Beetroot and Rosemary Hummus

CourseAccompaniment

Servings

Ingredients

300g BeetrootScrubbed and greens removed.
10g Peanut ButterOr other nut butter
20g Tahini
20g Walnuts
20g Almonds
1 smallClove garlicPeeled and roughly chopped
1Medium LemonJuiced
2tsp ground cumin
1tbsp Rosemary NeedlesFinely Chopped

Instructions

Wrap the scrubbed beetroot roots individually in foil, place on a baking tray and roast in the over at 200C for 40 minutes to 1 hour until tender (insert a knife into the centre to check that they are done, in the same way that you would for baked potatoes).* Allow to cool in the foil.
Meanwhile, add the walnuts and almonds to a dry frying pan and toast them for a few minutes until the darken just slightly. Measure out the other ingredients and add them to the bowl of a food processor, along with the nuts.
Once cool, unwrap the beetroot and slide the skins off with your fingers. They will come away easily now (beware, you will get very pink stained hands).
Place the beetroot into the food processor with the other ingredients and blitz until they are fully combined. Season with salt and pepper and blitz for a while longer until the hummus is totally smooth and thick.

Recipe Notes

*The roasting time of the beetroot will vary depending on their size. I find that smaller beetroot – a little larger than a golf ball – are best in terms of flavour and they don’t take forever to cook.