Anti-inflammatory beetroot hummus Recipe
Ready to eat: 20 min
Nia Bennett | May, 14 2020
Hummus is excellent for dips but adding beetroot to it and making a beetroot hummus out of it, takes hummus eating to another level.
Beetroot is an excellent anti-inflammatory vegetable. In fact, its strong red colour is a good indication that it not only protects the skin from inflammation but it is also a great ingredient that will help your skin from premature ageing. Beetroots are a good food source and if consumed regularly they can help our body fight against cancer and heart disease.
In fact, most detox juice recipes will consist of beetroots for its magical ability for skin and health restoration, so if you’d like to include this wonderful vegetable into your diet, then I highly recommend trying this beetroot hummus recipe and you will deviate from your old ways of eating hummus - plus it is a great addition to include into your anti-inflammatory diet or lifestyle of eating food.
- 2 large cooked beetroots
- 1 cup of cooked chickpeas or 1 tin (rinsed)
- 2 garlic cloves finely chopped
- 1/2 tsp cumin powder
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp tahini
- ½ tsp ground black pepper
- Sea salt to taste
Prep: 15 min > Cook: 5 min > Ready to eat: 20 min
- Drizzle some olive oil in a pan and toss all the ingredients (except lemon juice, salt and pepper) and allow it to attain a crispy texture. Do this for a minute or two. After this let it cool down and allow it to transfer it to a food processor.
- Now add lemon juice and season well with ground black pepper and half a teaspoon of salt. Blitz until smooth. Taste the hummus, add more salt, pepper or lemon juice to your preference and blitz again.
- This hummus stays covered in the fridge for up to 4 days and can be used for salads, dips and even on a slice of toast.