A deliciously sweet, easy to make beetroot hummus dip with a cannellini twist. The perfect condiment for antipasto platters or to eat on its own with your favourite vegetable sticks or crackers.
Ingredients:
2 large beetroots (roasted whole)
1 cup cooked cannellini beans
2 tablespoons hulled tahini
Juice of 1 lemon
1/2 cup parsley leaves
1/2 teaspoon cracked black pepper
1 teaspoon ground cumin
Method:
- Wrap the beetroot in foil and roast in the oven, with skin on, for 45-60 minutes until soft. Remove from the oven, waiting until warm before peeling the skin off.
- In a heavy based saucepan on medium to high heat toast the cumin and cracked pepper until the aroma fills the air. Remove from heat.
- Add your warm beetroot, cumin and black pepper and pulse for 30 seconds.
- Add the rest of the ingredients, and pulse for a further 1-2 minutes or until smooth and the parsley is well dispersed throughout.
Inspiration:
Serve alongside a selection of raw vegetable sticks, corn chips or crackers, or on an antipasto plate. Also great alongside freshly grilled fish, roast lamb and any green salad.
Gluten Free | Dairy Free | Sugar Free | Vegetarian | Vegan
