Roasted beetroot hummus with yoghurt and dill

Ingredients:

1 large (250g) beetroot, trimmed

1 tsp smoked paprika

1 tsp ground coriander

2 tsp extra virgin olive oil

400g can chickpeas, drained, rinsed

1/4 cup lemon juice

2 tbsp tahini

1 garlic clove, peeled, quartered

2 tbsp plain Greek-style yoghurt

2 tbsp fresh dill sprigs

1 tbsp pine nuts, toasted

1 tbsp sunflower kernels, toasted

Assorted vegetables, to serve

Cauliflower crackers, to serve (see notes)

Preparation:

Step 1
Preheat oven to 220C/200C fan-forced.
Step 2
Wearing disposable gloves, peel beetroot. Place in the centre of a sheet of foil. Sprinkle with paprika and coriander. Drizzle with oil. Season with salt and pepper. Fold up sides of foil to enclose beetroot, scrunching at the top to secure. Place on a small baking tray. Roast for 50 minutes or until tender. Set aside for 20 minutes to cool.
Step 3
Transfer beetroot and spice mixture to a food processor. Process until finely chopped. Add chickpeas, lemon juice, tahini and garlic. Process until smooth and combined.
Step 4
Transfer hummus to a serving bowl. Top with yoghurt. Season with salt and pepper. Sprinkle with dill, pine nuts and sunflower kernels. Serve with assorted vegetables and cauliflower crackers.

You'll need a food processor for this recipe.

Serve this sensational dip with homemade cauliflower crackers.

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Nutrition Values:

122 calories
per serve