Beetroot & Orange Hummus

The team absolutely love this vibrantly coloured dip. Hummus and chips are already an ideal combination but the added earthiness and touch of sweetness from the beetroot and orange elevate this recipe. The perfect nibble for a dinner party and sharing with friends and family.

Ingredients

This recipe makes enough for one sharing bowl

–  5 medium beetroots (raw, uncooked), or about 1kg

– The zest of ¼ of an orange

– Juice of 1 orange

– Juice of 1½ limes 

– 2 tbsp Tahini 

– 2 tbsp extra virgin olive oil 

– ⅓ of fresh red chilli

– ¼ of a garlic clove, grated 

– 2g of fresh peeled ginger, grated 

– Salt to taste

– 1 bag of Blanco Niño tortilla chips

Method

– Preheat the oven at 190ºC

– Bake the beetroots whole on a tray for around 1 hr or until soft all the way through 

– Let them cool down for at least 15 min and then peel them

– Cut in quarters

– Add the beetroot and rest of ingredients in the blender, except for the salt, and blend well until smooth

– Season with salt

– Pour the hummus in a bowl and serve with your favourite Blanco Niño chips.