Title: Easy and Delicious Beetroot Hummus with Roasted Veggies Recipe
Who doesn’t love a colorful, healthy appetizer that doubles as a conversation starter? Enter beetroot hummus with roasted veggies, a vibrant twist on the classic hummus that will not only level up your snack game but also pack a nutritional punch. This recipe is super simple to make, requires a few ingredients, and is perfect for anyone looking to impress their guests or treat themselves to a delicious, guilt-free snack. Let’s dive into how you can make this delightful appetizer at home.
Ingredients
For the Beetroot Hummus:
- 1 large beetroot or 2 small ones
- 1 can (15 ounces) of chickpeas (also known as garbanzo beans), drained and rinsed
- 2 cloves of garlic
- 2 tablespoons of tahini (sesame seed paste)
- Juice of 1 lemon
- 3 tablespoons of olive oil
- Salt and pepper, to taste
- A pinch of ground cumin (optional)
For the Roasted Veggies:
- 1 zucchini, sliced
- 1 bell pepper, any color, sliced
- 1 red onion, sliced
- 1 cup of cherry tomatoes
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Beetroot
First, preheat your oven to 400°F (200°C). Wash the beetroot(s) thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are easily pierced with a fork. Once done, let them cool, peel, and then cut them into smaller pieces. This process not only cooks the beetroot but also concentrates its sweet flavor, making it perfect for our hummus.
Step 2: Roast the Veggies
While the beetroot is roasting, you can prepare the veggies. On a separate baking sheet, toss the sliced zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread them out in a single layer and roast in the oven alongside the beetroot for about 25-30 minutes, or until they are nicely caramelized and tender. This will give you a beautifully charred and flavorful vegetable mix to accompany your hummus.
Step 3: Make the Beetroot Hummus
In a food processor, combine the roasted beetroot, drained chickpeas, garlic, tahini, lemon juice, olive oil, and a pinch of salt, pepper, and ground cumin. Blend until smooth. If the hummus appears too thick, you can add a little water or more olive oil to reach your desired consistency. Taste and adjust the seasoning as needed. The result should be a silky, vibrant pink hummus that’s both eye-catching and delicious.
Step 4: Serve
Transfer the hummus to a serving bowl and smooth the top with a back of a spoon. You can drizzle a bit more olive oil on top and sprinkle some sesame seeds or chopped parsley for an extra touch. Arrange your roasted veggies nicely on a platter and serve alongside the hummus. Alternatively, you could spread some hummus on a plate and top it with the roasted veggies for a stunning appetizer.
Tips and Tricks
- Feel free to use any other veggies you have on hand for roasting. The more the merrier!
- For an extra garlic kick, you can roast a few garlic cloves with your veggies and blend them into the hummus.
- Beetroot hummus can also be used as a spread on sandwiches or wraps for a healthy lunch option.
Conclusion
Beetroot hummus with roasted veggies is more than just a pretty dish. It’s a nutrient-dense, flavorful, and versatile appetizer that’s bound to impress. Not only is it packed with vitamins and antioxidants from the beetroot and veggies, but it’s also incredibly tasty and satisfying. This recipe is a testament to the fact that healthy eating doesn’t mean sacrificing flavor or enjoyment. So, the next time you’re looking for a snack that’s both delightful and nourishing, give this recipe a try – your taste buds (and guests) will thank you!
