Beetroot Hummus

So making hummus is a relatively new thing for me but I am a little bit (or maybe a lot) obsessed. Especially with this one - firstly, its pink which is usually an automatic win in my eyes. But, most importantly, beetroot humous is packed with goodness and makes the perfect dip or side.

Beetroot has powerful antioxidant properties which help to protect against health problems like heart disease and stroke. As well as being packed with nutrients, it is high fibre, low calorie, almost fat free and is converted by your body to sugar very slowly which is great for stabilising blood sugar and so important for your energy levels. Chickpeas are a great source of protein and fibre. They are also really great for regulating energy and heart health!

And even better, this recipe is so simple to make - all you have to do is throw all the ingredients in a food processor!


200g beetroot
200g chickpeas
2 tbsp of tahini
1/2 lemon (squeezed)
2 cloves of garlic (crushed or chopped)
3 tbsp olive oil
black pepper

Steam the whole beetroot (with skins on) for about an hour. Once these are nice and soft, leave them to cool and peel off the skin.

Then just put all of the ingredients into a food processor and watch it turn into a beautiful pink hummus! Grind some black pepper in as it mixes and add water or a little extra oil until it is the desired consistency. It's that simple!