Healthy Beetroot Hummus
Beetroot Hummus is a healthy alternative to shop-bought hummus. It has essential fats from macadamia nuts – which are anti-inflammatory – as well as complex carbs from root vegetables, e.g. beetroot. It also includes garlic to boost the immune system and strengthen heart health.
This hummus is excellent as a snack or in addition to your meals. Get creative with extra vegetable crudités in dips, as well as either oatcakes or whole grain rice cakes! Easy to digest for anyone who is looking for an alternative to legumes, e.g. chickpeas, as this recipe uses the finest organic ingredients – easy to source in your local supermarket.
All you need is a blender! Total prep, cooking and cleaning time: 1 hour.
Recipe for Beetroot and Macadamia Nut Hummus:
– 5 – 6 medium beetroots – peeled and quartered
– Olive Oil
– 4 tbsp Tahini (sesame and paste)
– 3 garlic cloves (crushed)
– 1/2 juice of lemon
– 1 tsp cumin
– 1 tsp coriander
– A small handful of macadamia nuts
– Himalayan salt and pepper
1. Pre-heat the oven to 200 degrees
2. Place the quartered beetroot in a roasting dish with a light drizzle of olive oil and roast for about 30-40 minutes, until cooked through and nicely caramelised around the edges
Tip: Before roasting the quartered beetroot, oil the base of the tray and lightly oil the beetroot
3. When the beetroot is cooled, run it through a food processor with all the remaining ingredients until it becomes a nice thick paste
4. Add a splash of olive oil if you want to thin it down, and taste test it until you are happy with the flavour combinations
5. Serve with vegetable sticks or oatcakes. This will keep for 2 days in the fridge.
Tracy the Healthy Baker tip: an absolute winner for the family to enjoy together, either to take with you on picnic or to get your children to eat more vegetables in fun, delicious and nutritious ways!