Beetroot may not be the choice to everyone’s taste, but it can be delicious, particularly in this tasty hummus. Lots of nutrients, including glucosamine for energy and improving digestive health. It is also helpful in lowering blood pressure, may ease stress and feed your brain. Lots of great properties for this mood-lifting, brightly coloured vegetable. Combined with chickpeas, which have a great source of choline (helpful for brain health and ability). Protein and fibre complete this all-round healthy vegetable.
Prep time: Less than 20 minutes
Cook time: No cook time
Dietary: V, NF, GF, DF
- ½ tsp cumin seeds
- 125g cooked beetroot, drained and quartered
- 200g approx. (half a tin) chickpeas, rinsed and drained
- 1 small garlic clove
- ½tsp ground coriander
- ½tsp salt (you can taste the hummus and add a little more salt if required)
- 1tbsp extra virgin olive oil
- 1tbsp lemon juice (preferably fresh, or lime if you prefer)
- Ground black pepper
- Using a small, dry frying pan, lightly toast the cumin seeds for a minute or two. Using toasted seeds makes the hummus taste much better than powdered cumin. Remove from the heat.
- Using a food processor, place all the other ingredients into the container, add the cumin seeds and put on the lid, making sure it is secure. Blitz the ingredients until smooth, then have a little taste. If you need to add more salt, pepper or citrus juice (lemon or lime) feel free to do so!
- Hummus is ready – transfer into a pretty bowl, and if you have any fresh parsley or sprouting seeds, use these to decorate on the top.
Tip: This is also delicious on slices of crusty wholemeal bread or sourdough toasted. Otherwise, use as a dip with a selection of vegetable crudites.
Nutritional Values: Calories 388, Carbs 24g, Protein 22g, Fat 20g