The good stuff:

• Hummus! Who doesn’t like a good hummus? It’s (almost) everyone’s favourite and it goes well with so many things! That’s for starters 🙂
• Hummus is a GREAT source of protein & fiber (thanks to the chickpeas!)
• It also has tahini (sesame paste) which is an amazing fat that keeps your brain and skin healthy. Tahini is also rich in protein, calcium and magnesium.
• The inclusion of raw garlic means you also get anti-fungal, anti-oxidant, anti-inflammatory, and anti-viral benefits too!
• Beetroot adds a vibrant pink colour and more Vitamin C, potassium & manganese to this notorious Middle Eastern spread!

You’ll need:

• 1 lb/0.5 kg cooked chickpeas
• 3 garlic cloves
• 1 teaspoon salt
• 1/3 cup tahini
• 1 teaspoon cumin
• Pinch of salt
• 2-4 tablespoons olive oil
• Juice of 1 lemon (or 2 limes)
• 1 beetroot – boiled & peeled
• 1/4 – 1/2 cup warm water

The process:

• Mix EVERYTHING in a food processor and blend until perfectly smoothed out.
• Add more water until the consistency is smooth and semi-thick
• Taste and see if you’d like to add more cumin, salt or lemon. Remember: tasting is key!
• And that’s it! 🙂
• If you let it sit in the fridge overnight, it will taste even better the next day! When ready to serve, drizzle some olive oil on top and dig in!