Beetroot hummus

Adding beetroot to your hummus not only turns it this fantastic pink colour, but it also gives the hummus a slightly different flavour. It's also a tasty way to get some beetroot into you diet, without it's taste being overpowering. The type of beetroot most people will be familiar with and enjoy is the stuff you buy from supermarkets in jars. What most people do not realise is that this has been cooked and pickled! When you buy beetroot in vacuum packed form or in a plastic container found in the salad aisle, this is cooked. Beetroot is actually a root vegetable (hence the name beetroot...) and when purchased in it's raw form will usually still have it's root and leaves attached (which can also be eaten). Beetroot is known to improve blood flow and lower blood pressure.

Ingredients

400g chickpeas

1 lemon

3 cloves garlic

200-250g beetroot

2 tbsp tahini

1 tbsp olive oil

Water

To serve:

Sesame seeds
Dipper suggestions: pita bread, carrot sticks, cucumber sticks, bread sticks, tortilla chips, croutons (see how to make homemade croutons here)

You need to start by cooking your beetroot. Bring a saucepan of water to the boil and place your beetroot in it for 30-40 minutes. Leave the skin on your beetroot as you do not want all the colour to bleed, but cut off the stalks. It will depend on the size of your beetroot as to how long it will take. When you can easily push a knife through the beetroot, it is cooked.

Once the beetroot is cook, although to cool for 5-10 minutes until it is at a suitable temperature to handle. Peel off the beetroot skin, either using a vegetable peeler with a gentle force, or your fingers if the skin is coming off easily.



Chop up your beetroot roughly into 3cm cubes and set aside to completely cool - you don't want warm hummus!



Place in the blender along with all the other ingredients except for the water. You will probably find the blender gets stuck, at this point, slowly add in some water through the top without stopping the blender (as long as your blender has the hole in the top!) until the blender is able to process the ingredients. It will not require much water.

Blend until you have it at your desired consistency and it is ready to serve.

There are loads of dippers that you can enjoy this beetroot hummus with. I think my favourite has to be pita crisps though which are in the platter on the left below!

Simply tear up your pita bread, place on a baking tray and shove in the oven for 10-15 mins at 200C until all crispy! No oil required!

If you don't think beetroot hummus is for you, then check out my plain hummus recipe, or my butternut squash dip! All are very healthy (not to mention a lot healthier than shop bought alternatives), so the fact they are all very more-ish doesn't matter!

What I love about hummus is that it can be served as a snack or as part of a meal. It is so versatile as you can enjoy it with so many different dippers, all providing a different taste and texture!