Its the perfect purple dip, spread and topping. Very nutritious, with plenty of protein, fibre, vitamins and minerals…and it tastes fantastic! Antioxidants in the beetroots and balsamic vinegar, essentials lipids for nerve and brain health found in the olive oil, detoxifying properties in balsamic vinegar and lemon juice, antibacterial fresh garlic, very satisfying and most importantly full of taste.
Its easy to make, all you need is an oven, kitchen foil and food processor. Stays fresh for days in the fridge in an airtight container, suitable for the whole family, allergy friendly, vegan friendly and inexpensive.
Bon appetit!
Baked Balsamic Beetroot Hummus Recipe
Ingredients:
1.5 Cups Cooked Chickpeas, drained
2 Medium Fresh beetroots, peeled and quartered
1/3 Cup Olive Oil
1.5 Tbsp Tahini (unhulled)
2 small cloves garlic, minced
Juice of 1/2 lemon
1 Tbspn Balsamic Vinegar (no additives)
Method:
Preheat Oven to 230 degrees celcius
Create a foil bowl, adding beetroots and covering with 1 tsp of olive oil and balsamic vinegar. Bake for approx. 35 mins
Once baked, add cooled beets to a food processor with other ingredients, minus the olive oil.
Mix ingredients together and add oil to the processor while mixing, until smooth.
Transfer to serving bowl/dish and enjoy!
Cheers to your health,
Tracie