Beetroot Hummus

Beetroot. You either love it or you hate it. There really isn't an in between. I hated it as a kid, and would dread the days my grandmother served it up for dinner. Somehow though, I have grown to love it. If you are like me and have honed your inner beetroot lover, then you need to give this recipe a try. The beetroot taste is of course front and center in this recipe, but it isn't too over-powering, and honestly, just look at how beautiful it is. I brought this to a potluck recently and it was a huge hit (surprisingly, I must admit!).

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Beetroot Hummus Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients: 

• 2-3 beets
• 1 can of chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh squeezed lemon juice
• 3 Tbsp flax oil or extra virgin olive oil
• 3 garlic cloves, peeled and crushed
• 1 1/2 tsp salt
• Corn tortillas

Instructions:

1. Preheat oven to 400°C.
2. Wash beets and cut off ends, wrap in foil and roast in the oven for 1 hour.
3. While the beets are roasting, cut the corn tortillas into triangles, place on baking sheet and bake 8-10min. Depending on the size of the pack you may need to do this a couple of times to make the desired amount. 
4. After 1 hour, take out the beets, let cool and then peel.
5. Add all the ingredients (except the tortillas) to a food processor and process until smooth. 
6. Serve with the baked corn tortillas.