Beetroot Hummus

I have been having a love affair with beetroots this winter- I mainly have them roasted in salads or with meat but decided to give a go to beetroot hummus after eating some in a restaurant in Perth on Thursday night with a friend for a starter. It came with a nice piece of chargrilled sourdough bread. So good! I also love the pink colour of this beetroot hummus dip!

You can also enjoy this dip with vegetable sticks, bread, crackers or put a big dollop in a salad. It is high in fiber and protein so will help to keep you full!

For a bit of health knowledge beetroots have many health benefits including great muscle recovery, blood building and detoxification. They are also high in potassium, folic acid, iron and antioxidants. 

RECIPE:

• 1 can of chickpeas or 400gr of cooked chickpeas.
• 2 tbsp of tahini;
• 1 raw beetroot or 2 small ones;
• 1 tsp of salt;
• pepper;
• 1 garlic clove;
• dash of cumin;
• lemon juice;
• 3 tbsp of olive oil;

1. Wash and drain chickpeas and mix in a food processor;
2. Add your washed beetroot and mix until all chopped up;
3. Add in tahini, seasoning, garlic and olive oil;
4. Keep mixing until smooth;
5. Add more lemon juice or olive oil to make it smoother if needed.

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