AuthorChef Chad
RatingDifficultyBeginner
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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1 piece Beet Root
 1 cup chickpeas, cooked and canned
 1 tbsp lemon juice
 1 tsp Cumin powder
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 piece Malunggay leaves, stalk
 2 piece garlic clove, minced
 2 tbsp tahini
 0.25 cup Extra Virgin Olive Oil
1

Peel and cut the beets into quarters. Drain cooked chickpeas and wash with cold water.

2

Pre-heat Breville oven to 175 Deg C.

3

In a roasting pan, place together quartered beets, drained chickpeas and peeled garlic cloves. Season with salt, pepper, cumin powder, and drizzle with olive oil.

4

Using the Breville Oven, roast the beets, chickpeas, and garlic under 175 Deg C for 12 mins.

5

Once roasted, place everything into the Breville blender jug. Add malunggay leaves, tahini, lemon juice, lemon zest, and olive oil.

6

Process until smooth. Best served with bread or tortilla chips. Enjoy!

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Ingredients

 1 piece Beet Root
 1 cup chickpeas, cooked and canned
 1 tbsp lemon juice
 1 tsp Cumin powder
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 piece Malunggay leaves, stalk
 2 piece garlic clove, minced
 2 tbsp tahini
 0.25 cup Extra Virgin Olive Oil

Directions

1

Peel and cut the beets into quarters. Drain cooked chickpeas and wash with cold water.

2

Pre-heat Breville oven to 175 Deg C.

3

In a roasting pan, place together quartered beets, drained chickpeas and peeled garlic cloves. Season with salt, pepper, cumin powder, and drizzle with olive oil.

4

Using the Breville Oven, roast the beets, chickpeas, and garlic under 175 Deg C for 12 mins.

5

Once roasted, place everything into the Breville blender jug. Add malunggay leaves, tahini, lemon juice, lemon zest, and olive oil.

6

Process until smooth. Best served with bread or tortilla chips. Enjoy!

Roasted Beetroot and Malunggay Hummus
IngredientsDirections