Beetroot Hummus

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

4 small beetroot
2 tbsp. olive oil
Juice of 1/2 lemon
3 tbsp. tahini
1 clove garlic
200g chickpeas

Using beetroot as the base vegetable in this hummus, not only gives it beautiful vibrancy and natural sweetness but great nutritional value. Beetroot is iron rich, also containing beta-cyanic, which is shown to lower blood pressure. Furthermore, beetroot supports the breakdown and removal of built up toxins through the digestive system.

Method

Boil or roast the beetroot if fresh (30-40minutes at 180c). Peel off the skins when cooled. Put the olive oil, lemon juice, garlic, tahini into a food processor and whizz for about 30 seconds. Add the beetroot and whizz again until smooth. Add the chickpeas and whizz again until desired consistency. Reserve liquid from beans. Process all ingredients in a food processor. If mixture seems dry, add some of the reserved liquid slowly to the food processor to make a smooth paste.

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