Roasted Beetroot Hummus
Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright snack and simple enough to enjoy as a lunchbox staple or alongside family meals.
- 400 g can cannelinni beans drained and rinsed
- 1 small red beet roasted and cut into small pieces
- 1/4 cup tahini
- 1/2 tsp maple syrup
- 3 Tbsp lemon juice
- Dash salt and pepper
- 1 Tbsp olive oil
- 1 tsp hazelnut oil
- 1 spring rosemary finely chopped
Using a food processor fitted with an S-blade, combine beans, beet pieces, tahini, maple syrup, lemon juice, salt, and pepper and process until completely smooth, 3 to 5 minutes. Season with more salt, if needed.
Transfer to a serving bowl, drizzle olive oil and hazelnut over it and then sprinkle with rosemary. Serve with healthy crackers, or veggies.