Gut Health Benefits
Beetroot supports liver detoxification
Chickpeas are high in prebiotic fibre
Tahini provides healthy fats
Vibrant colour indicates high antioxidant content
Ingredients
- 400g canned or cooked chickpeas
- 2 tbsp tahini
- 1 small roasted beetroot
- ½ squeezed lemon juice
- 2 garlic cloves
- ½ tsp cumin
- Salt
Method
- 1
Roast beetroot in the oven for 30-35 min at 180°C with cumin, salt and olive oil. You can add any other spices you like. Coriander, turmeric and paprika work well.
- 2
Place the chickpeas, the tahini, the roasted beetroot, the garlic, the cumin, the salt and the squeezed lemon juice in a kitchen processor.
- 3
Add 1-2 ice cubes to make hummus smoother.
- 4
Blend for 4-5 minutes (or more) until smooth and creamy, adding some water from cooked chickpeas (or from a can) during the blending.
- 5
Add extra virgin olive oil on top of the hummus once plated.
