BEETROOT HUMMUS

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 đŸ™‚
  • 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! đŸ™‚
  • 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!

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