This bright pink beet hummus is as healthy and delicious as it is pretty! Full of vitamins and minerals, super creamy, lemony and with a kick of garlic – perfect with raw veggies, with pita bread or in a sandwich.
Beetroot is a great superfood and an incredible source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants. More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia.
1 can (400g) cooked chickpeas
1 small beetroot
1 juiced lemon
3-4 large cloves garlic, minced
2 tablespoons tahini
¼ cup olive oil
A pinch of salt
Place the beetroot, chickpeas, garlic, tahini and lemon juice in the bowl of a food processor and whiz to a coarse paste.
With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. If it is too thick, add a bit of water.
Season well and enjoy!*
*Best when fresh but will keep in the fridge for a couple of days.