Beet and Raspberry Hummus

We've decided to devote a whole week to root vegetables, so that you can see them in a new light through some original recipes! This hummus recipe is the perfect opportunity to use your good summer raspberries.

Ingredients

3 medium beetroot
1 sprig fresh thyme
125 ml (1/2 cup) olive oil
250 ml (1 cup) Quebec raspberries
250 ml (1 cup) cooked chickpeas, rinsed and drained
Lemon zest and juice
15 ml (1 tablespoon) raspberry wine vinegar
Salt and pepper to taste
30 ml (2 tablespoons) finely chopped chives

Preparation

Preheat the oven to 400˚F (200°C).
Peel then dice the beetroot and place on a baking tray lined with parchment paper. Add the thyme and coat with half the oil (60 ml). Season with salt and pepper.
Bake for 30 to 45 minutes or until tender. Cool.
Process the beetroot in a food processor or blender.
Add the raspberries, chickpeas, lemon zest and juice and blend for 5 minutes.
When the texture is smooth, season with vinegar, salt and pepper. Adjust the seasoning if necessary.
Serve on a tortilla or pita with vegetables, sprouts, greens, raw vegetables, crackers or croutons.

Preparation

15 minutes

Cooking

45 minutes

Servings

4 to 6 portions