Quick Hummus with Shredded Beetroot

This is a super quick recipe so I’ll keep this even quicker! It’s a delicious hummus with a gorgeous sweet, zingy beet topping. QUICK TIP: the recipe will be even FASTER if you just use that pre-cooked beetroot in the vacuum packed plastic! You’ll miss the sweet roasted vibes from the home-cooked beetroot, but you’ll save yourself around an hour of prep! Bingo!

Quick Hummus with Shredded Beetroot

This is a super quick recipe so I’ll keep this even quicker! It’s a delicious hummus with a gorgeous sweet, zingy beet topping.

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Ingredients

For the Hummus

• 1 tin chickpeas drained, and rinsed. Reserve the liquid for when you need some aquafaba
• 1/2 tsp sea salt
• 6 tbsp extra virgin olive oil
• 4 tbsp water
• 3 tsp tahini
• 3 tbsp lemon juice

For the Beetroot

• 3 medium beetroot
• 1 tbsp white wine vinegar
• 1 tsp pomegranate molasses
• pinch sea salt and pepper

To Serve

• small bunch fresh parsley
• 2 tbsp extra virgin olive oil

Instructions

To make the hummus

• Place all the ingredients in a food processor or high speed blender. Blend until smooth. Set aside

To make the beetroot

• Preheat the oven to 170c. Wrap the beets in tin foil, place on a baking tray and roast for 30-40 minutes or until a knife inserts easily into the beet.
• Remove the tinfoil and leave to cool for 20 minutes. Once cool, grate the beetroot into a medium bowl. Mix with the remaining ingredients.

To Serve

• In a medium bowl, put the hummus, top with the beetroot and garnish with a good drizzle of olive oil and bunch of torn parsley.

Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!