This gorgeous and colourful beetroot hummus recipe is a delicious appetiser or snack to be enjoyed with Cobs Hip Chips. This recipe can be created by using the base hummus recipe and then adding other tasty ingredients.
Hummus Base
Ingredients
1 400g can chickpeas, drained and rinsed
1/3 cup tahini
2 tbsp lemon juice
1 clove of garlic
1 tsp cumin
1/2 tsp paprika, plus extra to top
1 tsp sea salt
4 tbsp water
1/2 cup olive oil
Method
Process all ingredients except water and oil until very smooth, adding a little of the water if needed. Add water gradually while processor is still running. Drizzle oil in slowly, adding extra to make desired consistency
Pour into serving bowl, drizzle with extra oil and sprinkle with paprika
Roast Beetroot Hummus
Ingredients
2 medium beetroots (about 320g)
1 Hummus Base Recipe
Feta, crumbled, to top (optional)
I packet Cobs Sweet Chilli and Sour Cream Hip Chips, to serve
Method
Preheat oven to 220 °C/200 °C fan forced
Wrap both beetroots in foil, bake for 40 minutes or until easily pierced with a knife
Cool, and remove the skins. Cut into quarters then pulse in a food processor until smooth.
Add hummus base recipe and continue to process until fully combined. Season to taste
Pour into serving bowl. Top with crumbled feta, if desired
Serve with Cobs Sweet Chilli and Sour Cream Hip Chips
