Super easy beetroot hummus
Updated: Aug 27, 2018
If you want something else to do with beetroot other than slap it in your burger, here's a great idea for a healthy snack...
I had the equivalent of about 4-5 standard sized beetroot leftover in my garden, so I peeled and chopped them, and drizzled them in a little olive oil, balsamic vinegar and maple syrup, and added a bit of salt. I roasted them in the oven (covered in tin foil) for around 1 & 1/2 hours at 180 degrees C. You can also buy pre-cooked beetroot in the vegetable section of the supermarket, to save time.
Beetroot is a great source of fibre, folate (a B vitamin), manganese and potassium, and the nitrates they contain can have a beneficial effect on blood pressure.
Then in a food processor I put a tin of chickpeas (drained - save this liquid, it's called aquafaba, and can be used for some really cool recipes), 1 tablespoon of tahini (you could use almond or cashew butter if you don't have tahini), juice of a lemon, a teaspoon of cumin, and some salt to taste. Whizz that up, then slowly drizzle in some olive oil to achieve the right consistency (around 80-90 ml). You could add some garlic if you like - raw for a stronger flavour, or roast a bulb when you are roasting the beetroot (it will take less time to roast, so take it out early).
Eat this delicious hummus with sticks of carrot or celery, or some high-fibre grainy crackers. It's a great way to boost your daily veggie intake, and super colourful too!