Toss peeled and dices beetroots with oil in a baking tray and then roast them at 220°C (428°F) for 20 minutes.
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Add the roasted beetroots to a food processor along with the other ingredients, saving the lemon zest for garnishing.
Blend until you have a smooth and dense paste.
Garnish the hummus with lemon zest, chopped parsley, and enjoy it with crudités, flatbread or crunchy chips.
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