If you like beetroot and you like hummus then you will love this super creamy beet hummus!
Not only is it super easy to make but it also packs a punch in protein, folic acid, manganese and potassium.
I love adding beetroot to recipes. Firstly because it gives a burst of colour but also because it can really give a recipe that final boost of flavour!
Once you have steamed the beetroot, its simply a matter of adding everything else to a food processor and blending away!
It also contains a fraction of the amount of oil that any store bought hummus would contain (and the addition of beetroot makes it go twice as far).
Beetroot Hummus Recipe
- 400 g chickpeas
- 250 g beetroot
- 1 lemon (juiced)
- 2 garlic clove
- 4 tbsp light tahini
- 2 tbsp olive oil
- Handful Fresh Parsley
- 2 tbsp hemp seeds
Chop and wash beetroots.
Pour 3x cups of boiling water into a pan on a medium heat.
Place sieve over the pan (make sure it the sieve does not touch the water in the pan).
Pop the beetroot into the sieve and cover with the pan lid for 20 minutes.
Juice the lemon and chop the garlic cloves into small pieces.
Once the beetroots are soft, add into a food processor or blender with the chickpeas, tahini, chopped garlic clove, lemon juice and 1x tbsp of olive oil.
Pour the mixture into a bowl and sprinkle with hemp seeds, parsley, 1x tbsp olive oil and any seasoning.