Fluffy, creamy, healthy and tasty - this new take on a classic will have you snacking round the clock.
Course Snacks
Cuisine Mediterranean
Keyword Vegan
Essential Ingredient Chickpeas
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12people
Author Aimee
Ingredients
3mediumrutabagaspeeled
4clovesclovespeeled
1540 ml canchickpeasdrained and rinsed
4ice cubes
juice of 1/2 lemon
2Tablespoonstahini
3/4teaspoonssalt
2Tablespoonolive oilextra virgin
Instructions
Preheat oven to 400F. Place a large rectangle of foil on a baking tray.
Cut rutabagas into approximately 1-inch pieces and place on the tray. Drizzle with about a teaspoon of olive oil. Add 3 cloves of garlic. Wrap up the root and the garlic in foil and seal the parcel as best as you can. Roast vegetables for about 45 minutes, or until soft.
In a food processor fitted with a blade attachment, blend chickpeas, hot roasted rutabaga and garlic together until smooth. You will need to stop the processor to scrape down the sides a couple of times.
With the processor running, drop in the ice cubes and process until quite creamy. This help to have a fluffy, light hummus. Add the remaining ingredients: 1 raw garlic clove, lemon juice, tahini, salt and 1 Tablespoon olive oil. Puree until very smooth.
Taste and correct seasoning if necessary. Transfer to a bowl or plate, drizzle with the remaining olive oil. Serve at room temperature with raw rutabaga chips.
Notes
Always serve hummus at room temperature to best enjoy the flavours.This hummus is best on the day it is made, but can be stored in the refrigerator for up to two days.