Beetroot Hummus

Name: Beetroot Hummus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 1 pot
Ingredients: large handful of fresh flat-leaf parsley, plus extra to garnish; 1 lemon; 300 g raw beetroot; 50 g tahini; salt and pepper; 400 g tin chickpeas

Preparation info

Makes
1 pot

Difficulty
Easy
Ready in
50 min

Appears in

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

About

We love beetroot for its earthy flavour, vibrant colour and the fact that it turns practically everything purple. The parsley and lemon bring this dish to life, balancing perfectly with the beetroot, while the creamy chickpeas and tahini do the rest.

Ingredients

300 g raw beetroot
400 g tin chickpeas
50 g

Sauce
Vegan

Method

Preheat the oven to 220°C/200°C fan/gas mark 7 and line a baking tray with baking paper.

Trim the ends off the beetroot, then peel them, discarding the skins. Slice into 1cm cubes and transfer to the lined baking tray. Drizzle with olive oil and a sprinkling of s