I love beetroot and eat it with just about everything, it’s so versatile as it can be added to cold and hot meals, sandwiches, snacks but my favourite way to enjoy beetroot has to be this hummus.
Beets are loaded with vitamin, minerals, antioxidants and fiber, added to the other powerhouse ingredients in this delicious recipe and you’ve got yourself an amazing immune boosting treat.
- 1 medium beetroot, roasted
- 1 large garlic clove
- 1 tin chickpeas drained and rinsed
- 1 tablespoon lemon juice
- 75ml extra virgin olive oil
- 2 tablespoons water
- ½ tsp sea salt
You can also add:
- 2 tablespoon hemp seeds
- 2 tablespoons crushed pistachios
- 1 tablespoon basil
Combine the chopped roasted beet(s) and garlic with the rest of the ingredients except the extra virgin olive oil in a food processor. Blitz for 30-60 seconds until well combined. With the food processor on drizzle in olive oil and process until smooth. Add more or less olive oil to your liking. Optional, add 1 tablespoon of water for a thinner hummus.
Chill in the fridge for 20 minutes before serving. The hummus will keep in the fridge up to 3 days.