Anyone who knows me, knows just how much I love beetroot. Beetroot is nutrient dense as they are anti-inflammatory and high in antioxidants 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 but you can use olive oil. Here is the recipe so you make this one at home.
What you need.
1 can of chickpeas drained
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)
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 rice cakes or add to salads and main meals as a side.
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