If Barbie made hummus this would be it! Beetroot lends this hummus a beautiful color that is just perfect to liven up boring salads. Not only does beetroot lend this hummus a striking color but a delicious flavor too. The combination of mint and lemon juice gives one of my favorite snacks a summer update. I love dipping some slices of refreshing cucumber into this luscious dip perfect to be enjoyed sitting outside on a warm summers evening. This super healthy snack just got even healthier as the roasted beetroot gives the hummus a wonderful buttery texture without needing loads of oil. The best thing about hummus is its simplicity and this recipe is no different. I usually roast the beetroot in the oven as it brings out its natural sweetness but if I am in a hurry I throw it together with some steamed beetroot and before I know it I am trying not to eat it all from the blender!
There is more to beetroot than its beautifully vibrant color. Beetroots are rich in potassium which plays a vital role in the regulation of our heartbeat. Potassium is an electrolyte that acts as a messenger carrying the electrical impulses that stimulate our nerves and muscles. Potassium also contributes to heart health by lowering blood pressure. In addition beetroot also contains folate which helps make protein and DNA which are the building blocks for healthy cell growth.
- 1 cup cooked chickpeas
- 1 clove garlic
- 1 tbsp light tahini paste
- 2-3 small steamed or roasted beetroot
- 1 tbsp mint finely chopped
- ¼ tsp ground coriander
- ½ tsp ground cumin
- salt and pepper
- Place the chickpeas, lemon juice, garlic clove, tahini, coriander. cumin, mint and beetroot in a blender or food processor and blend until smooth.
- Season to taste and add more mint if desired.
- Serve with crudites, falafel or just eat it with a spoon!