Easy beetroot hummus

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

beetroot hummusEasy beetroot hummus

I made a variation of this dish last year but over the weekend I wanted a snack; I had a tin of chickpeas and some left over blended beetroot and this super quick protein packed snack was created!

It makes enough for half a dozen people, although it keeps for 3-5 days in the fridge

This can also be made with shop bought or left over home-made hummus. Simply tip it in the blender add your beetroot and switch on!

Beetroot’s are rich in fibre, vitamins (especially folic acid) and antioxidants.  If you buy fresh beetroot you can also eat the leaves which are full of calcium and iron

beetroot hummus400g tin of drained chickpeas – reserve some of the water

1 clove of garlic

1 ½ tablespoons lemon juice

1 tables tahini – sesame seed paste

3 cooked beetroot’s (I use the ones in the vacuum packs)

pinch of salt and pepper

 

beetroot hummusPut all the ingredients in a blender. I like to use my nutribullet but a food processor or hand stick blender is just as good.

Blend for 20 – 30 seconds or until you get your desired texture.  Add some of the chickpea water if it’s too thick

Taste and add more lemon juice or pepper if necessary

 

beetroot hummusTip in to a bowl. To firm up the texture and to let the flavours develop cover and leave in the fridge for 20 minutes or longer.

But if you can’t wait that long serve immediately with some Ryvitta or vegetable sticks

 

 

 

Pinky beetroot hummus

Pinky beetroot hummus

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

IMG_4336A recipe in the Royal Marsden cancer cookbook has inspired this beetroot hummus. I thought it quite appropriate for breast cancer awareness month this October

 

 

Makes enough for half a dozen people, although it keeps for 3-5 days in the fridge

 

400g tin of drained chickpeas

1 clove of garlic

img_83281 ½ tablespoons lemon juice

1 tbls tahini

½ tsp smoked paprika

2 cooked beetroots (I use the ones in the vacuum packs)

pinch of salt and pepper

1 tsp horseradish (optional)

torn mint leaves and a sprinkling of sesame seeds to serve

 

img_8329Put all the ingredients, except the mint and sesame in a blender. I like to use my nutribullet but a food processor or hand stick blender is just as good.

Blend for 20 – 30 seconds or until you get your desired texture

Taste and add more lemon juice or pepper if necessary

 

hummusTip in to a bowl. To firm up the texture and to let the flavours develop cover and leave in the fridge for 20 minutes or longer.

But if you cant wait that long scatter over the torn mint leaves and sesame seeds, and serve with some Ryvitta or vegetable sticks

 

hummus