Beetroot Hummus
Benefits: Loaded with fibre and plant based protein, the olive oil and tahini provide antioxidants and heart healthy fats. Adding beetroot boosts the hummus with extra fibre and natural nitrates which support gut health, reduce inflammation and help improve blood flow. *Store in an airtight container in the fridge for up to a week.
Ingredients
- 1tinchickpeas (ideally remove skin)
- 60mlfresh lemon juice
- 1smallgarlic clove
- 2tbspextra virgin olive oil
- 0.5tspground cumin
- 0pinchsalt (to taste)
- 2.5tbspaquafaba (liquid from chickpeas tin)
- 1cooked beetroot
Method
- 1
In the bowl of your food processor, whip the tahini and lemon juice for at least 1 minute - this is a top tip for a smoother result!
- 2
Add in the olive oil, garlic and spices and process for at least another minute
- 3
Add in the chickpeas in 3 batches - process for at least 1 minute between each addition. Then process the whole lot for another good couple of minutes
- 4
Thin down with the water or aquafaba - adding in as the processor is going (until you get the desired consistency)
- 5
Add in the chopped beetroot and process until smooth - add more or less depending on your taste
- 6
To finish, adjust taste as needed with more salt/lemon juice.