Recipe: Beetroot Hummus

Eating seasonally is a wonderful way to boost your health. In October, we’re loving this Beetroot Hummus Recipe.

Incorporating chickpeas and beetroot into your diet provides your hard-working skin with vital nutrients and also supports overall skin health. Together, they form a dynamic duo, promoting collagen formation, combating oxidative stress, and contributing to a vibrant and resilient complexion.

Best of all, this gorgeous dip pairs wonderfully with everything from crudités and whole-grain crackers to falafel and veggie wraps. It also makes a great lunchbox snack.

RECIPE INGREDIENTS

• 1 tin of chickpeas (+ half of the bean liquid or aquafaba)

• 4 cloves of garlic

• 1 tablespoon tahini

• 2 tablespoons lemon juice

• 1 x whole-roasted or ready-pickled beetroot

• Salt and pepper to taste

• Optional: Basil and pomegranate arils to garnish

RECIPE METHOD

1. Drain the tin of chickpeas, keeping half of the liquid (also known as aquafaba) aside. 

2. Place the chickpeas, aquafaba and whole garlic cloves in a small saucepan over medium heat. Let it come to a boil, turn down to a simmer, and allow to simmer for 5 minutes.

3. Set aside to cool completely. 

4. Add the chickpea-and-garlic mixture to a blender with the tahini, lemon juice and whole beetroot. Whole-roasted beetroot is healthier, but ready-pickled saves some time. 

5. Blitz until smooth, add salt and pepper to taste, and blitz again. 

   
   

Optional: Garnish with fresh basil and pomegranate arils for a pop of freshness and some added antioxidants when you serve. Pairs wonderfully with fresh pita bread.