Roasted Beetroot with Creamy Vegan Hummus

🥕 INGREDIENTS

(Serves 4)

* 500g cooked beetroot

* Olive oil, as needed

* Pine nuts, a handful

* Arugula, a handful

* Cayenne pepper, a pinch

* Freshly ground black pepper, to taste

* Sea salt, to taste

– Hummus

* 200g cooked chickpeas (rinsed)

* Drinking water, as needed

* 2 tsp olive oil

* 1 tbsp tahini

* 1/4 lemon (juiced)

* Salt, to taste

* 1-2 tsp cumin powder

* 1 clove garlic

🥢 STEPS

1. Rinse the cooked beetroot and pat dry with kitchen paper. Cut into small chunks, place in the air fryer, drizzle with olive oil, and roast at 200°C for 15 minutes.

2. Meanwhile, place all the hummus ingredients into a bowl. Gradually add drinking water and blend with a hand blender until smooth.

3. Spread the hummus onto a plate, top with the roasted beetroot, and garnish with pine nuts and arugula. Sprinkle with freshly ground black pepper, sea salt, and cayenne pepper to serve.

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