I love beetroot but realize that it may be an acquired taste for some. Give this recipe a try anyways as the lime juice nicely balances the earthy flavor of the beet. Low in fat and calories beets are a good source of folate and manganese.
Roasted beetroot hummus (serves 8 to 10 as a starter)
6 medium sized beets, peeled and cut into large chunks
olive oil
1 cup (150g) chickpeas, cooked
1 tsp cumin, ground
juice of 1 lime
cracked black pepper
3/4 cup (100g) feta cheese, crumbled
micro greens and pita chips to serve
Pre-heat the oven to 400 degrees. Place the beets in a baking tray, drizzle with olive oil and toss until coated. Roast for 45 minutes or until soft and slightly charred.
Place the roasted beets, chickpeas, cumin and lime juice in a food processor. With the motor running add olive oil little by little until the desired consistency has been reached. Season to taste with pepper.
Top the hummus with feta cheese and micro greens and serve with pita chips.
