Spice up your hummus and put colours in your life! Hummus is an easy way to get your daily intake of protein. You can serve it with any type of veggie or grain, or even serve it as a salad dressing. Beetroot is also a great way of adding more colourful and grounding elements to the classic chickpea hummus, also providing a bit of sweetness (perfect for Pitta & Vata dosha).
It won’t take more than 20 minutes to prepare it.
Ingredients
Beetroot, 2 small
Chickpeas, about 350gr (I used a can)
Garlic, 2 gloves
Tahini, 2 tablespoon
Juice of one lemon
Olive oil, 4 tablespoon
Cumin powder, 1 teaspoon
Water
Salt, pepper
Instructions
You can either roast, boil or steam beetroots until they soften (or buy already cooked beetroot). Allow them to cool down before using them. (Or you can buy them already cooked actually).
Put the chickpeas, beetroot, tahini, lemon juice, garlic and olive oil in the blender; mix until smooth – although to be fair, I quite like it with tiny bits so it gives some texture to it. Add salt and pepper to your taste. If hummus is too dry, add water and blend again.
I’m not going to tell you how to eat hummus… I have it with some raw vegetables or wholegrain toast or bread. Whatever works for you!
The health benefits of beetroots
The beetroot improves blood pressure, prevents heart disease, improves stamina and endurance performance, boost brain function, detoxify the body and clean the blood, help fight chronic diseases, improves digestion.
