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Beetroot Hummus and Pumpkin Crispbread [Vegan]
The nutrient-packed superstar beetroot gives this amazing hummus its spookylicious flavour and unique colour.
Ingredients You Need for Beetroot Hummus and Pumpkin Crispbread [Vegan]
How to Prepare Beetroot Hummus and Pumpkin Crispbread [Vegan]
- Preheat oven to 360ºF
- Line a tray with parchment paper and lay out beetroot. Drizzle with olive oil and roast for 20 - 25 minutes or until soft. Set aside to cool.
- In a high-speed food processor, combine all ingredients (except olive oil) until you have a smooth paste.
- Lastly, slowly drizzle oil into dip, mix again, and season to taste.
- Store in the fridge for up to one week.
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