This is a really tasty hummus with a delightful rich colour. Hummus is a great way of adding protein, fiber, and calcium to your day. It gives long-lasting energy and prevents blood sugar spikes. It’s naturally gluten-free, dairy-free and nut free, and incredibly versatile. Use it in sandwiches, wraps, or as a dip.
3 large beetroot (844g, stalks and tip cut off)
2 cans chickpeas, drained (530g, cooked)
1 large garlic clove (7g)
1/3 cup lemon juice (90g)
1 & 1/2 tsp ground cumin (4g)
1 tsp smoked paprika powder (2g)
2 Tbsp olive oil (25g)
3/4 tsp sea salt (4g)
1/2 cup hulled tahini (100g)
- Steam the beetroot by bringing 5cm water to the boil in a steamer. Wash beetroot, cut the top and tail off the beetroot, and cut into quarters. Place in the steam basket and steam for 15 min or until tender when pierced with a fork or knife. Remove from heat, cool, and slip the skins off.
- Peel and mince the garlic.
- Place chickpeas, lemon juice, minced garlic, cumin, paprika, olive oil, tahini, and salt into the food processor and blend.
- Add cooled beetroot and puree until smooth. Taste and adjust.