After months of experimenting with different flavours, spices and textures, it's finally time for me to share another hummus recipe with you ! The first recipe was a Creamy Dijon hummus, which you can find here if you haven't already tried it.
This is completely different in flavour, but still delicious. It's even creamier with a bold flavour and some subtle earthy undertones. It's also bright pink so will make all your food look a little more intriguing, and we love that.
It also happens to be a whole food plant-based, oil free recipe. You can make it in advance for the week ahead to add to wraps, salads, or just to enjoy on its own as a dip for bread, corn thins or fresh veg.
Ready in 10 minutes | Yields 4 servings
INGREDIENTS
2 cups cooked chickpeas*
1 small fresh beetroot
2 tbs lemon juice**
2 tbs tomato paste***
1 clove garlic
1/2 tsp salt
2 tsp ground cumin
4 tbs unhulled tahini
2 tbs fresh rosemary
METHOD
Prepare ingredients by peeling the garlic cloves, dicing the beetroot and rinsing the chickpeas (if they were canned).
Place all ingredients in a blender or food processor and blend until completely smooth, or the desired consistency has been reached.
Nourish Insight: Beetroot is known to promote cardiovascular health as it contains naturally occurring nitrates, which are converted into nitric oxide gas in the body. The gas helps in dilating blood vessels to improve blood flow and regulate blood pressure.
Betanin, which is the colour pigment in beetroot, is also a powerful antioxidant which can prevent cholesterol oxidation in the body, fight inflammation, and promote artery health.
So safe to say that a hot pink colour is not the only incredible benefit you'll obtain from adding beetroot to you meals.
NOTES AND VARIATIONS
**Lemon juice can be substituted with lime juice or even apple cider vinegar.
***Try finding tomato pastes that contain no added salts or preservative. We just want the straight up, condensed tomato to flavour this recipe.
Speed-it-up: Using canned chickpeas will save you hours of preparation, plus will deliver a smooth and creamy result. Keep in mind to buy canned chickpeas with no added salt so that the flavours in this recipe are not impacted. Otherwise give them a good rinse and they should still work fine.
Storage: Keep in the fridge in an air-tight container for up to 4 days.
留言