So whilst we’re on the topic of beets, I thought it worthwhile to add a little beet inspired recipe. This one is super simple and easy to make. You literally add everything to a food processor, press on, wait several seconds, press off and voila! Beets make ordinary hummus exciting. Tune in to the most recent food of the week post for all the nutritional benefits of this little bundles of goodness.
If you make this, let me see, tag your photo with #optimahealth on Instagram
2 tablespoons olive oil. Will need extra if roasting.
2 tablespoons tahini.
2-3 tablespoons warm water.
Sprinkle of cumin and/or coriander, optional.
Sea salt and cracker pepper, to taste.
I won't lie, I was pressured for time when I last made this recipe and took a short cut and used the purchased pre-steamed beets. However, if you have raw beets you can either steam them until soft or roast them. Roasting will make the hummus taste next level! If roasting, preheat the oven to 180 degrees. Slice beets into 4 or 6 and cover with a little extra olive oil and season with salt and pepper. If using raw garlic, do the same and place beets and garlic together in a foil wrap and place in the preheated oven for 30-40 minutes or until cooked.
Allow the beets and garlic to cool. You can choose to take the skin off the beetroot if you like, however, this is not necessary.
Add beets and garlic to food processor as well as chickpeas, lemon juice, olive oil, tahini, warm water, salt and pepper and cumin/coriander (optional). Blend until smooth.
Slather on to a slice of fresh bread or a cracker or dip your favourite raw veggies into it or water it down slightly with olive oil or water to use it as a dressing for salads.
Feel free to garnish it with cumin, nuts/seeds or perhaps some fresh parsley.
Recipe Type: appetiser/snack
This recipe is vegetarian, vegan, gluten free (if using gluten free bread and crackers to serve) and dairy free.