Beetroot Hummus
Being a great supporter of the often ‘not so loved’ beetroot (or perhaps commonly termed as beets), this very easy recipe could be the one to turn opinion around. I have used both commercially prepared beetroot (canned or vacuum packed) and home cooked beetroot, and both work very well for this recipe.
Beetroot, as we know are full of health giving nutrients; such as magnesium (for energy production and blood glucose regulation), potassium, zinc and calcium (for building strong bones). When combined with the goodness of tahini (sesame seeds), extra virgin olive oil, garlic and lemon juice you can see that this ‘snack’ beats a packet of crisps any day!
Click this link for the recipe for Pitta Dunkers
Finally, if you wish to top with something different, see image 2 for a creamy goats cheese top!
Ingredients
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400g tin chickpeas- rinsed and drained
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2 medium beetroot- cooked and chopped
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2 tbsp tahini
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2 tbsp lemon juice- or cider vinegar
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2 tbsp extra virgin olive oil
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1 clove of garlic- crushed
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Topping:
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Handful of brazil nuts and pecan nuts- roughly chopped
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Handful of fresh parsley leaves- roughly chopped
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Heavy glug of extra virgin olive oil
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Crumbled creamy goats cheese- image 2
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Serve with:
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Vegetable crudités
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Pitta Dunkers- see recipe link
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Generous sprinkle of sea salt flakes and coarsely ground black pepper
Instructions
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01 Place all the ingredients into a food processor and pulse until smooth.
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02 Dollop into a bowl or on to a plate, and top with chopped nuts, parsley, and a heavy glug of extra virgin olive oil or crumbled creamy goats cheese (see image 2).
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03 Season generously with sea salt flakes and coarsely ground black pepper and serve with a selection of vegetable crudités (carrot sticks, cucumber pieces and red pepper slices) and toasted pitta bread dunkers.
Notes
Such a versatile dip which can be served as a whole where everyone ‘dips’ in or for a starter in individual ramekin dishes. Can be made fresh and served immediately, or prepared the day before and stored in the fridge in a plastic container. A perfect snack, sandwich filler or pre-dinner nibble. Oh yes, if you wish the dip to taste of more garlic, then of course add an extra one or two more cloves of fresh garlic! I also like to substitute the fresh lemon juice with cider vinegar - for a slight change in the taste or if I am running short of lemons.
