Beetroot Hummus
Image credit: balanchel
I just love the beauty of beetroot hummus, below is my go-to easy recipe to create my version.
Beetroots come in a variety of colours and I would happily eat them all but for this recipe I would recommend using the classic well known purple variety to achieve the beautiful pink colour of this hummus.
Beetroots are a great autumn veggie and although they are around 80% water, keeping them low in calories they are a source of essential vitamins, minerals and fibre (100g of beetroot contains 2-3g of fibre). But their oxalate content may interfere with the absorption of some of its nutrients. Never the less this is a great purple veggie, intake of which is important due to their phytonutrient content and let’s be honest it tastes pretty great too!
I eat it with crudités (think seasonally), pita breads, nuts, roasted veggies and with poached eggs. I also love to top this velvety dip with some black sesame seeds for the added texture.
Ingredients:
1 small cooked beetroot
200g cooked chickpeas
Zest and juice of 1/2 a lemon
1 Tsp tahini
Pinch of pink Himalayan salt
A splash of olive oil
1 garlic clove
Sprinkling of black sesame seeds for serving (optional)
Method:
Blend together all the ingredients in a food processor when the hummus looks creamy and velvety, you’re done.
Just place in your serving dish, sprinkle on some black sesame seeds and a swirl of olive oil
and enjoy,