#EatLikeAnArtist Recipe Series: Beetroot Hummus

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.




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