Miso Beetroot Hummus
Ingredients
- 1 (16. oz) can chickpeas, rinsed and drained
- 1 medium -sized beet
- 4 tablespoons olive oil
- 1/2 lime, juiced
- 2 tablespoons miso
- 1 pinch salt
- 1 pinch white pepper
- lime zest, for topping
- lemon zest, for topping
- flakey kosher salt, for topping
- 2 tablespoons black tahini, for topping
- extra olive oil, for topping
Preparation
Pre-heat the oven to 400 f (204 c)
Wash the beetroot and without peeling, rub it with a little bit of olive oil
Wrap the beetroot completely with aluminum foil and roast in the oven for 1 hour, or until the beetroot is tender to a paring knife
Place the whole beetroot (still wrapped in the foil) into a bowl, and let it cool completely inside the refrigerator
Once cooled, peel your roasted beetroot (the skins should come off very easily) and cut it into chunks
In a food processor, blend together the chickpeas, beetroot chunks, olive oil, lime juice, miso, salt, and white pepper
Blend until smooth
Beethummus #mediterraneanfusion #veganfusion #mediterraneanfood #hummusaddict #hummustoast #veganhomecooking #veganfoodie #veganchinese #easyveganrecipes #vegancooking #veganrecipes #veganfoodshare #veganasianfood #veganasian #plantbasedasian #hummus #hummusrecipe #healthylunch #lunchideas #toastrecipes