In the season of all thing festive, this beautiful colour dip will have you tickled pink! Super bright and totally yum, a little prep and then its into the blender and ready in minutes. Impress your guests with this new take on hummus.
2 tsp cumin
1 tbsp olive oil
1/2 cup water
1 lemon, juice and zest
2 cans (3 cups) chick peas
3 cloves garlic
1/4 cup tahini
Black and white sesame seeds
2 tsp The Wholefood Pantry Himalayan Salt
2 tbsp Chicken Bone Broth or Vegetable Broth (vegan)
1. Preheat the oven to 200 degrees.
2. Peel and cut beetroots into 2cm chunks. You can add a little coconut oil or butter into the beetroots for the roasting - roast for about 30 mins. Once soft (ish) set aside to cool for 10 mins.
3. Pop roasted beets into a high powered blender and whizz until a paste. Add all the other ingredients and blend for about 1-2 mins to combine and become smooth.
4. Put into a airtight container and store in the fridge for 3-4 days.