A good hummus is one of life’s simple pleasures. The chickpea dip is a fabulous source of good fats and a versatile spread, dip or topping. This beetroot hybrid is vibrant and a little sweeter than the original. The addition of the purple vegetable also boosts the nutrient content of our fave dip. Beetroot is rich in potassium, magnesium, iron, vitamin A and soluble fibre. In fact, a bit of beetroot before you workout could help your endurance according to studies that indicate the vegetable could raise nitric oxide levels in the blood. We didn’t really need more reason to eat hummus, but if you insist!
Ways to eat it:
- On toast with fetta
- With carrot sticks
- Spread on a pita bread with olive oil and chopped pistachios
- A big spoonful on top of a salad
- As a sauce on garlic marinated chicken
How to make it:
- Preheat your oven to 180 degrees Celsius. Drizzle two medium sized beetroots with olive oil, wrap in foil and place in the oven for 90mins or until soft and cooked through.
- In a food processor add chickpeas, oil, garlic and salt. Pulse until combined.
- Chop the beetroot into quarters and add to the chickpea mixture with a squeeze of lemon juice. Blend well.
- Finally, add the tahini and pulse until the dip has reached a creamy consistency.
- Eat immediately or keep in an air tight container in the refrigerator.
- 400g can chickpeas, drained and washed
- 1/4 cup olive oil
- 2 medium beetroots, skinned
- 2 small garlic cloves, peeled
- Squeeze of lemon juice
- 1 tbsp tahini
- 1 tsp sea salt