Roasted Beetroot Hummus
Hummus is a versatile and healthy dish. It can be used as a spread on wraps and sandwiches, as a topping on baked potatoes or salads or simply eaten with vegetable sticks and oatcakes. Chickpeas are a good source of protein and are high in dietary fibre. These factors can contribute to feeling fuller for longer and have a positive impact on blood sugar balance. This is one of the reasons that hummus is a great healthy snack option. Tahini is made from ground sesame seeds and is a rich source of calcium. Calcium is important for optimal bone, teeth and muscle function. In addition to this, sesame seeds are a good source of copper, manganese, magnesium and iron. The beautiful vibrant colour of this hummus is due to the betalains found in beetroot. Betalains are phytonutrients that have been shown to have anti-inflammatory, antioxidant and detoxifying properties.
- 1.5 cups cooked chickpeas
- 2 tbs tahini
- 1 medium beetroot roasted, peeled and chopped into chunks
- 1 clove of garlic minced
- 1 Juice of half a lemon depending on taste preference
- 1.5 tsp ground cumin
- ¼ cup olive oil
- salt & pepper
- Add all ingredients, except olive oil, to a food processor and process until combined. With the motor still running, slowly drizzle in olive oil and process until smooth. Add a splash of water while processing if needed to help thin out the mixture.