It’s that time of year again! Summer is coming and the weekend is starting to get chokkas with; soirees, shindigs, get togethers, midnight adventures, moonlit bike rides, rooftop parties and all things social and merry. If you are hosting or going to an event where food is required, this Rawish Beetroot Hummus the perfect thing to make – not only is it so easy, fast and healthy, everyone will be well impressed by just how pretty it looks.
If you’re anything like me, I eat whatever is in sight! So, it is a real focus of mine to make sure healthy options are around me so I don’t end up rolling into the new year. Beetroot is a hugely under-utilised veg, but it needn’t be!
Sa pink and sa sweet beets have got yo back in terms of health benefits:
Beetroot is amazing at boosting stamina and making muscles work harder, so it is perfect post workout or dance off. Beets also contain potassium, magnesium, iron, vitamins A, B6 and C, and folic acid and is made up of carbohydrates, protein, powerful antioxidants and soluble fibre. So beets are working pretty hard for you to make your liver detox, your skin shine, muscles repairs and is generally a pretty nice vegetable to be around.
This hummus keeps a few weeks, so make a huge batch and keep in a pretty jar to grab running out the door or for quick access when you need something a bit extra for meals or snacks. For me, I love it with raw green beans!
- 1 can chickpeas, drained and rinsed (or make your own!)
- 2 fresh beetroot, peeled and finely grated
- 1 clove garlic, finely crushed
- 2½ teaspoons cumin
- 1 tablespoon tahini paste
- 1 lemon, juiced
- ½ cup extra virgin olive oil
- Himalayan salt to taste
- Additional toppings: LSA (omit if allergic to nuts)
- Seeds e.g sungflower, sesame
- Olive oil
- Lava salt or large rock salt
- Place chickpeas and beetroot in a food processor and pulse until the chickpeas and beetroot are well ground and fully incorporated.
- Add the garlic, cumin, tahini and lemon juice and pulse until blended.
- With the motor running, slowly pour in the olive oil and process until it is well incorporated. I like to leave it quite chunky, but you can make as smooth as you like! As the beetroot is raw, it won’t go completely mushy.
- Season with salt.
- Place into a pretty bowl and make a small dent in the middle of the hummus, lug some olive oil over it and sprinkle over the LSA, seeds and salt. Additionally, dukka is delicious with this!
- Serving suggestions: Use as a topping with grilled chicken or on top of a raw salad. This is great at a party as a dip for cut-up raw vegetables, such as carrots, celery or whole beans as pictured here!