Beetroot HummusPrint Recipe
- 1 can of organic drained chickpeas
- 2 small beetroots cooked and peeled
- 2 tsp tahini – optional
- 2 cloves of garlic minced
- 1 juice of lemon
- 2 tbsp olive oil
Blend everything together – pulse every 30secs stop and scrape down the sides – it’s done when it becomes a smooth dip consistency. Serve with raw veggies – as pictured.
Best…dip…ever! The reason this is my first beetroot recipe on this blog is simple…well, I hate it! But this, this is something else! It’s really important when you don’t like something good for you, to try and incorporate it in new and exciting ways to add variety, and it’s important health benefits into your diet; for instance, I hated cauliflower…today, most of my diet contains and replaces parts, with cauliflower. Beetroot is proven to improve you athletic capabilities, it lowers blood pressure and improves blood circulation. It’s that good, I even considered, half way through a mouthful, about making it into a burger recipe because it’s that delicious! “Beetroot Hummas Burger Patties” – “I’ll take 100” – it’s a gold-mine idea!