Beetroot Hummus.

Serves; 8.

Cooks in; 2 mins.

Preparation time; 15 mins.

Difficulty; easy.

This recipe can be used in so many ways. Serve as an afternoon snack with some veggie sticks (carrots, celery, pepper) or crackers. It can also be used as a side to other dishes. Great in a buddha bowl or dipping sauce for potato wedges.

Why cold pressed olive oil?

Cold-pressed olive oil is considered to be higher quality than other olive oils because it retains more nutrients, antioxidants, and aromatic properties.

Why beetroot?

Beetroot is often called a "superfood" because it contains many vitamins, minerals, and antioxidants that may have health benefits: 

  • Iron: Helps red blood cells carry oxygen 

  • Folate: Helps cells grow and function 

  • Vitamin B6: Supports metabolism and red blood cell production 

  • Calcium: Helps bones grow and stay strong 

  • Magnesium: Supports immune, heart, muscle, and nerve health 

  • Manganese: Helps regulate metabolism and blood sugar levels 

  • Phosphorous: Helps with teeth, bones, and cell repair 

  • Antioxidants: May have anti-cancer and anti-inflammatory properties 

250-300g of cooked beetroot (roughly 2 medium sized beetroots)

400g of drained chickpeas (roughly a normal sized tin can of chickpeas)

Half a lemon (juiced)

2 tablespoons of tahini

Pinch of salt

Pinch of paper

1 garlic clove (diced)

1 teaspoon of paprika

4 tablespoons of cold pressed olive oil (add more if you desire a runnier or silky hummus consistency)

For serving;

Mixed seeds (I use pumpkin and sunflower)

Cold pressed olive oil (drizzled)

Ingredients.

  1. Combine all the ingredients in a blender (I use a nutribullet). Pulse until combined and your hummus is formed.

  2. Add additional olive oil if you desire a smoother or runnier texture.

  3. Serve with mixed seeds and add a drizzle of cold pressed olive oil if desired.

  4. Store in the fridge for 4-5 days.

Method.