I’m a bit obsessed with hummus in general, so expect to see quite a few different variations. Beetroot is an immune system booster so there is lots of vitamin C and potassium in here, coupled with the fibre and protein from the chickpeas, it’s a perfect sandwich filler or dip!
Makes around a bowl full
2 large beetroots
200/300 g of canned or jarred chickpeas (depending on how thick you like it.)
Juice of half a lemon
2/3 teaspoons of tahini (sesame seed paste)
1 clove of garlic
A few glugs of olive oil
1 teaspoon of ground cumin
Salt and pepper to taste
- Blend the beetroot and the chickpeas together (make sure you drain the chickpeas but not the juice from the beetroot).
- add tahini, lemon juice, oil, cumin, garlic, salt and pepper.
- Blend again until creamy.
- Serve! (Tastes better after a few hours in the fridge.)