Beetroot Hummus

When my girlfriend Lou sent me a pic of the mouth watering Roasted Beetroot Hummus she had just made we instantly had to have the recipe! Particularly after her husband Rob...who is an incredible chef....rated it 'better than any others he'd every had'.

And although the recipe is one she found in a magazine...and not her concoction....we thought it was too good not to share! Perfect for a healthy, delicious snack on so many levels.

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Yes…true!

Chickpeas are also a nutrition hero, loaded with fiber, while the potassium, B vitamins, iron, magnesium, and selenium in chickpeas all support heart health. All the goodness you need!

So here it is....you can thank us later

Roasted Beetroot Hummus

• 2 cups chickpeas

• 2 medium beetroots, cut into quarters

• 2 tablespoons olive oil, for roasting

• 2 cloves garlic, crushed

• 1 large lemon, juice and zest

• 4 tablespoons unhulled tahini

• 4 tablespoons olive oil

• Sea salt

• 2 teaspoons ground cumin

• 1/2 cup filtered water

Method

• Preheat the oven to 160deg. Place the beetroot quarters on a lined roasting tray, drizzle with the olive oil and roast for 15 minutes

• Place the chickpeas, roasted beetroot and garlic into a food processor and process until ground. Add the remaining ingredients and process until creamy, adding more water as needed to reach desired consistency.

• Add more lemon juice or salt to taste

• Drizzle with olive oil and sesame seeds when serving

• Store in a jar in the fridge for up to 1 week

 Happy days......