Just look at that gorgeous pink colour! Regular readers will know that I adore hummus and tend to make a big batch each weekend, switching up the flavours to keep things interesting, so that I have it on hand for snacks, sandwiches and nourish bowls during the week. Beetroot Hummus may sound a bit strange if you haven't previously tried it but trust me on this one, the flavour is delicious and the colour makes for a real talking point. I have made this a number of times for guests and most recently took a bowl to a girly night at a friend's house (yes, I'm that cliche who brings the healthy snacks!) where it was swiftly devoured!
Three great health benefits: helps support the body's detoxification process, boosts immunity, good source of fibre
Makes 1 bowl
Keeps for approx 1 week refrigerated in an airtight container
Ingredients:
1 beetroot, peeled and roughly chopped (mine weighed 125g)
1 x 400g can chickpeas, drained and rinsed
Juice of 1 lemon
1 clove garlic, peeled
90ml extra virgin olive oil
2 tbsp water
1 tbsp tahini
1 tsp ground cumin
Sea salt and black pepper
Method:
1) Whizz all of the ingredients together in a food processor until smooth and creamy.
Three great health benefits: helps support the body's detoxification process, boosts immunity, good source of fibre
Keeps for approx 1 week refrigerated in an airtight container
Ingredients:
1 beetroot, peeled and roughly chopped (mine weighed 125g)
1 x 400g can chickpeas, drained and rinsed
Juice of 1 lemon
1 clove garlic, peeled
90ml extra virgin olive oil
2 tbsp water
1 tbsp tahini
1 tsp ground cumin
Sea salt and black pepper
Method:
1) Whizz all of the ingredients together in a food processor until smooth and creamy.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
No comments
Post a Comment