@tessbegg: Beetroot hummus with crunchy chickpeas 🩷🫜 It’s so pretty, delicious and easy to make! Hummus: 1 large or 2 small roasted beetroots 420g can of chickpeas, drained and rinsed 1 garlic clove 1/4 cup hulled tahini 1/4 cup extra virgin olive oil 1 lemon, juiced (2-3 tbsp) 1/2 tsp coriander powder 1/2 tsp cumin powder Pinch of salt and pepper, to taste 2-3 ice cubes Crunchy chickpeas: 420g can chickpeas, drained and rinsed Drizzle of olive oil Pinch of salt 1 tsp garlic powder 1 tsp paprika 1 tsp cumin To make the crunchy chickpeas, preheat oven to 200°C/400°F. Add the chickpeas to a lined baking tray, drizzle with olive oil, season with salt, garlic powder, paprika, and cumin, then toss well. Roast for 30 minutes until lightly golden and crisp. To make the hummus, add roasted beetroot, chickpeas, garlic, tahini, olive oil, lemon juice, coriander, cumin, salt, pepper, and ice cubes to a food processor or blender. Blend on high until smooth and creamy. Add the hummus to a bowl and top with chickpeas + mint, sesame and pomegranate. Note: Highly recommend roasting your beetroots for the best flavour and colour, however you can use canned or ready cooked beets. To roast, I add them on a baking tray wrapped in foil or parchment paper and bake for 50-60 mins at 200°c until tender. #plantbased #vegan #EasyRecipes #hummus

Tess Begg

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Thursday 30 April 2026 14:05:29 GMT