Preheat your oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for about 45 minutes, or until tender. Let it cool, then peel and chop it.
Rinse quinoa thoroughly under cold water. In a saucepan, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside to cool.
In a food processor, combine the cooked quinoa, roasted beetroot, chickpeas, minced garlic, tahini, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy. You may need to scrape down the sides and blend again to ensure it's well mixed.
Transfer the hummus to a serving bowl. Drizzle with extra olive oil, and garnish with fresh parsley leaves, quinoa, and beetroot slices. Serve with your favorite crackers, pita bread, or vegetable sticks.
High in protein and fiber. Packed with antioxidants from the roasted beetroot. Quinoa adds a nutty flavor and extra protein. A colorful and nutritious addition to your party snacks or appetizers.
Who is this Recipe for? This recipe is perfect for anyone looking for a healthy and visually appealing dip for parties, gatherings, or as a nutritious snack.
Mini lines: In vibrant hues of pink and red, A hummus dip that's widely spread. With quinoa's crunch and beetroot's grace, This recipe's sure to win the taste.