FOR ROASTING
1 can chickpeas (400 grams drained and rinsed)
2 medium beetroot (sliced)
4,5 cloves garlic
5 tablespoon olive oil
2 teaspoon freedom spice blend
salt & pepper to taste
FOR BLENDING
3 tablespoon lemon juice
1 1/2 tablespoon tahini
1/3 cup almonds (without skin)
2 teaspoon honey
1 teaspoon freedom Spice blend
1/3cup olive oil or more
Preheat oven to 280 degree C
Wash, peel beetroots and cut them into small 1/2 inch slices and lay on a lined baking tray
Drain chickpeas, rinse them with cold water and pat them dry with paper napkin and lay them on the same lined baking tray with beetroot. If you want this dip to be creamy don’t throw the water away. Keep it aside in a bowl
Drizzle olive oil, sprinkle freedom spice blend, salt & pepper over beetroot & chickpeas, rub the blend with the help of hands until combined
Roast for 20 – 25 minutes at 200 degree or until beetroots are tender enough. if you want both to be cooked at the same time make sure cut beetroots in thin slices, it makes the process faster.
Once done, add roasted beetroot, chickpeas, olive oil, freedom spice blend, tahini, lemon juice, honey, almonds to a food processor and blend until smooth consistency.
Adjust lemon, honey, tahini, salt , olive oil to your own liking
Transfer it in your bowl and enjoy it with your favorite bread
You can store this in airtight container for 4,5 days
If you want this a creamy kind of dip, add left over water from chickpeas ( I boil it for 1minute and keep it in the fridge to cool down before adding it into the mixture ) Make sure its iced cold before adding as it helps dip to be creamy . If you don’t want dip to be creamy and runny just add handful ice cubes instead.
If you are vegan add maple syrup instead honey
You can turn this into a main meal dish by adding spaghetti or your macaroni pasta into the creamy sauce served with some parmesan cheese on top
You can use this dip inside slider burgers, use as a spread in a wrap or a sandwich
After tasting Mons hummus at the recent Rotorua Home Show I whipped some up myself with the Freedom Spice blend.
This creamy unctous dip is going to be my ‘go to’ when I want to jazz up salads and meals, or want to impress others. Delicious and yummy – what more can I say.
Thank you for trying this recipe Shirley, so pleased you loved it. I know its very addictive and best part is full of flavors and with very less effort in kitchen right. Try carrot one too you will love that dip as well