Beetroot Hummus

Beetroot Hummus

It is spring which means it is beetroot season! Anyone who knows me, knows just how much I love beetroot. Beetroot is also one of the worlds healthiest foods as they are anti-inflammatory, high in antioxidants and they detox the body. To ensure you get the most nutrients from your beets, cut them into quarters and steam them for a max of 15 minutes. I have been experimenting with beetroot hummus and I have just created this yummy concoction which I had to share. The secret ingredient is macadamia oil (also a super food). Here is the recipe so you make this one at home.

What you need.

  • 1 can of chickpeas drained (organic is best)
  • 250g cooked beetroot
  • 2 tablespoons of macadamia oil
  • Juice from ½ fresh lemon
  • Tablespoon fresh mint (chopped)
  • 1 small clove of garlic (chopped)
  • 2 tablespoons of almond butter (or unhulled tahini)
  • 60g goat/ sheep feta (optional)
  • Himalayan salt and black pepper
  • Olive oil (to drizzle)
Beetroot Hummus

How to make.

  • Put everything into a food processor and blitz until smooth!
  • Drizzle olive oil

To serve.

  • Steam some seasonal veggies and use as a dip, spread on brown rice cakes or add to salads and main meals as a side.