I love beetroot. Not only is the colour FANTASTIC in everything from juice to risotto, it boasts superb health benefits. The earthy vegetable is rich in nitrates, which can help relax blood vessels boosting blood flow.
Eaten regularly, nitrate rich foods help regulate blood pressure and can even help you use oxygen more efficiently during exercise – what’s not to love?!
This beetroot hummus is quick to whizz up – if you have a good fruit and vegetable market near by you may be lucky enough to find beetroot sold ready roasted, otherwise you can bake in the oven, or buy the non-pickled sort.
Serve with veggie sticks, baked sweet potato chips or toasted pitta. It’s also great spread on rye toast and topped with feta.
- 1 x 440g / 14 oz canned chickpeas
- 2 cloves garlic
- 2 tbsp tahini (sesame seed paste) or almond butter
- 2-3 medium cooked beetroot (roast in foil for 40 minutes then cool and remove the skin)
- juice of half a lemon
- 50-100ml cold water
- salt and pepper to season
- Drain and rinse the chickpeas and pat dry. Roughly chop the beetroot
- Place the chickpeas and beetroot in a food processor with the tahini, lemon juice and garlic
- Start the motor and then drizzle in the water until the mixture starts to move – then blend until you have a smooth-ish paste. Taste – then season with a pinch of salt and pepper if needed and blitz again to mix through
- Transfer to a dish and dress with a sprinkle of cumin or drizzle of olive oil.