Beetroot hummus

I’ve said it before and I’ll say it again, I love hummus.

I love plain hummus, I love flavoured hummus, I love chickpea hummus and I love bean hummus.

It’s just SO good, and it’s SO good for you, too. Full of healthy fats, plant proteins and fibre, as well as vitamins and minerals including iron and folate, it’s a win-win in my books.

One of the best things about hummus is just how easy it is to make and alternate flavours depending on what you have on hand or are craving – it’s pretty foolproof.

It’s also très bougie to be able to say you made this baby yourself when someone inevitably asks where you bought that delicious dip. Just saying.

In my last hummus post I said making hummus had become a weekly ritual, which is true, so I thought I’d start sharing a few of my favourite combinations, starting with baby beet and mint.

I buy precooked baby beetroot for convenience, but tinned or even freshly roasted and cooled beets work just as well, and use fresh mint from my composta, which loves my kitchen scraps. I also prefer this paired with lime juice rather than lemon – but you do you.

INGREDIENTS

400g, or 1 can, of chickpeas – drained and rinsed (save the water to make chocolate mousse)

2 cloves of garlic (if you have time, roast them in the oven for 10 minutes)

1 tbs tahini

1 tbs extra virgin olive oil

Juice of 1 lime

1/4 cup water

2 – 3 baby beetroots + the juice

Handful of fresh mint

Salt and pepper to taste

METHOD

Process all ingredients until completely smooth, scraping down the sides of your food processor a few times to ensure there are no lumps.

If I’m serving it to guests, I use the back of a spoon to make a spiral in the hummus, drizzle in a little olive oil, and sprinkle over some sesame seeds and fresh mint.

This hummus is especially delish with roasted sweet potato and avocado!

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