💗Hot Pink Hummus

This roasted beetroot hummus is so damn good - super creamy & flavoursome, and chock full of phytonutrients, vitamins and minerals:

💗chickpeas are high in insoluble fibre that can help lower cholesterol, regulate blood sugar and support healthy digestion;

💗tahini is made from sesame seeds and is loaded with minerals including copper, manganese, calcium, magnesium, iron and zinc that are essential nutrients for health and vitality;

💗beets are packed with essential nutrients, and are a great source of fibre, folate (vitamin B9), manganese, potassium, iron & vitamin C;

💗and then there’s all the vitamins in lemon juice & zest, and all the anti-inflammatory & immune-boosting properties of garlic…

INGREDIENTS
🔸2 medium roasted beetroot

🔸2 cans drained & rinsed organic chickpeas
🔸60g organic hulled tahini
🔸juice & zest of 1 lemon

🔸2 minced cloves garlic (optional)
🔸120ml extra virgin olive oil (or garlic oil)
🔸1/2 tsp salt

METHOD

1.    Preheat oven to 190C, remove the stem and most of the root from your beets, and scrub & wash them underwater until clean.

2.    Half wrap the beets in foil, drizzle on a bit of olive oil, wrap tightly and roast for one hour or longer, depending on their size, until a knife inserted falls out without resistance.  They should be tender.  Leave them to cool down.

3.    Once cooled, peel & quarter them, and blend in food processor until not quite smooth/bit lumpy.

4.    Add the remaining ingredients, except the olive oil, and blend until smooth.

5.    Drizzle in the olive oil as the hummus is mixing.

6.    Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed.  If too thick, add water a little at a time.

7.    Keeps for about a week in the fridge.

Roasted beetroot hummus, a drizzle of olive oil & scattered mustard micro herbs💗