Hummus will never be the same again after you have added beetroot. Roasted, boiled, pickled, beetroot is a winner for both nutritional value and amazing taste. You can actually choose to roast or boil the beetroot for this recipe. I prefer boiled as it lends a more subtle flavour that doesn't overpower the remainder of the ingredients.
Beetroot is both food and medicine. Its unique combination of minerals and phytochemicals works on your immunity, liver, blood and fights infection.
It contains folate, manganese, potassium, iron, betanin, malonic acid, phytosterol, saponin, fibre and protein.
It is anti cancer, anti inflammatory, antioxidant, detoxifying, immuno-stimulating, boosts cell oxygenation and is rejuvenating.
Our hummus combines traditional chick peas with boiled beetroot for a sweet dip ready for crackers, pan bread or crisps.
140g Chickpeas (we used the cartons)
250g boiled beetroot (you could adapt this with roasted beetroot)
1 large garlic clove peeled
2 tbsp. olive oil
2 tbsp. tahini
pinch of salt
Whip me up some beetroot hummus:
- Peel and cube the beetroot and boil until tender (peel under running water to prevent the staining of your hands)
- Place the beetroot in a blender with the remaining ingredients and blitz until smooth.
- Serve with warm pan bread (see our recipe here) kneaded with caraway seeds.