It could be assumed that beetroot hummus would be tricky to make but, rest assured, it really couldn’t be easier.
Hummus is brilliant to have on hand in the fridge for an easy, tasty snack and the sesame seeds from the tahini (sesame seed paste) provides a wonderful calcium boost for growing bones. Make a big batch and it should last a few days in the fridge. Beetroot adds a lovely earthy sweetness, plenty of fibre and valuable minerals such as iron for healthy blood and energy, as well as a fab pinky hue – perfect for those little princesses.
- 1 small 215g tin chickpeas (130g drained weight)
- 1 garlic clove
- 1 tbsp tahini
- 3 tbsp olive oil – not extra virgin as it can be very strong tasting
- 1 tbsp lemon juice
- 1 heaped tsp cumin
- 180g cooked beetroot
- 1-2 pitta, toasted (omit if you need gluten-free)
- Place everything into your blender/Magimix and blitz.
- Taste and see if you are happy with the flavour. Adjust to your liking. (Does it need more garlic, cumin, etc?)
- Often it comes out quite thick so add a splash of water if you want to loosen or a little glug more oil.
- Place a pitta(s) in the toaster and toast.
- Whilst hot and puffed up, cut into strip like soldiers and enjoy with your beetroot hummus.
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