Beet Hummus
The beet season in here!! Some people love them, some people hate them, but what I can guarantee is that you’ve seen someone stain themselves with them.
Why eat beets??
- they contain nitric oxide to help open blood vessels so are therefore useful pre-workout or for those with high blood pressure
- being a red/ purple vegetable, they contain anthocyanins which are a powerful antioxidant
- they contain betalains, which possess a number of anti-inflammatory properties
- beets are high in fibres that feed the beneficial gut bacteria
- due to the antioxidant and anti-inflammatory properties, beets can lower the risk of cancers, heart disease and dementia
They also add a splash of colour to any meal, which is why I love beet hummus. It is not as potently flavoured as beets by themselves, so even those who are not big fans of these root vegetables can sneak them in and reap the benefits. Try beet hummus in a Buddha bowl, on toast or with other veggies as a dip.
Beet Hummus
Ingredients
1 19oz can chickpeas
1 med beet - steamed
2 sm cloves garlic (or 1 lg)
2 heaping tbsp tahini
3 tbsp lemon juice
2 tsp blonde miso
1 tsp salt
½ tsp black pepper
1-2 tbsp olive oil
can add some of the bean reserve (aquafaba) to thin
Directions:
Blend on high in a food processor until smooth and creamy. Add more olive oil if needed.