Beetroot and Sweet Potato Hummus

Ingredients

• 150 g Beets
• 100 g Sweet potato, peeled
• 250 g Chickpeas, cooked
• 4 tbsp Tahini
• 2 tbsp Lemon juice
• 2 clove Garlic
• 1 tsp Cumin, ground
• 1 tsp Coriander seeds, ground
• 1 g Salt and freshly ground black pepper to taste
• 10 g Olive oil

Method

1. Roast the vegetables: Preheat oven to 200°C (400°F). Roast sweet potatoes for 25-30 minutes or until tender. If not using pre-roasted beets, roast them as well.
2. Blend the hummus: Combine roasted beetroot, roasted sweet potato, chickpeas, tahini, lemon juice, garlic, cumin, coriander, and olive oil in a food processor. Blend until smooth.
3. Adjust consistency: Add water, one tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
4. Serve: Serve with whole grain crackers, veggie sticks, or as a spread for sandwiches.