Turn your plate into a colour palette! The stuff that colours vegetables and fruits are called “bio-active compounds”, containing a bunch of goodness proven to keep you living longer with vitality.
I love the twist on regular hummus (pronounced ‘goomis’) . So easy to make and just so great to have in the fridge for a quick dip with crudités or spread for oatcakes.
And I love the response I get when serving a pink dip!
You gotta try it! Send me a picture : )
Blend the following in a blender:
1 tin chickpeas, drained (or cook your own if you’re super organized!)
1 C beetroot, cooked (I’ll try some other veggies such as butternut or peas another time)
4 – 6 TBSL tahini (sesame seed paste – buy a jar – it keeps for ages)
2 TBSL lemon juice (use fresh if possible)
2 cloves garlic, chopped (1 would be enough but I love garlic!)
2 TBSL olive oil (leave out if you prefer your hummus thicker)
Black pepper & Salt to taste
Blend until smooth. Keeps in refrigerator for a couple of days. Can also be frozen.