Beetroot Hummus Recipe
I recently ate dinner at a friend’s house and she made us hummus with veggies and crackers as an entree and I was reminded how simple and delicious hummus is.
It is also very healthy and it contains high levels of protein, as well as iron, calcium, fibre and antioxidants. It is also made from whole foods and when you make it at home it contains no nasty preservatives or additives.
So I pulled out my old hummus recipe and played with it a bit and have been making a lovely batch of this beetroot hummus every single week. I leave it in the fridge and then pull it out as a dip, or an accompaniment to wraps or rice. It is very versatile and so good.
Feel free to play around with it adding more or less beetroot as you would like.
I hope you like it.
- 1 fresh beetroot, peeled and diced
- 425 g can of chickpeas, drained
- 2-3 tablespoons of lemon juice
- 2 clove of garlic, crushed
- ¼ cup of tahini
- drizzle of olive oil
- Drizzle the olive oil over the beetroot and season lightly. Place in a moderate oven and roast for 25 minutes or until tender (this will depend on the size of your cubes so keep an eye.)
- Place the chickpeas, lemon juice, olive oil and garlic in a food processor.
- Blend for 20-30 seconds.
- Add the roasted beetroot and tahini and continue to blend until smooth.
- Season with salt and pepper to taste.
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