I always hated beets, then I wanted my hummus to be pink so I sucked it up and now I love beets. #truestory
There’s nothing wrong with store-bought hummus, but homemade is so easy (as long as you own a decent food processor). It also allows complete control to adjust proportions and ingredients to your own liking! This recipe takes less than five minutes, has minimal clean-up, and costs half the price of store-bought. A winner all round!
If you have a particularly sensitive digestive system, you can take a little extra time to deshell the chickpeas. This makes them easier to digest, and also results in a slightly smoother consistency. Do this by draining and rinsing your chickpeas, airdry for ~1 hour, then spread them onto a flat surface. Place a clean, dry tea towel over the top and, applying light pressure, rub over the chickpeas using the flat of your hands for 30-60 seconds. You can then manually remove the skins – they should come off very easily.
However, if you don’t have any particular digestive issues, I recommend keeping the skin on as it’s loaded with gut-healthy fibre to feed those friendly bacteria!
This is great as a dip with bread or veggie sticks, with nourish bowls and salads, or in sandwiches and wraps.
P.S. Are you team houmous or team hummus. I dabble in both teams, NGL.
Beetroot Hummus
Course: SidesDifficulty: Easy10
servings10
minutesThis is a super simple hummus recipe that takes less than 10 minutes to make, with minimal clean-up and adds a great pop of colour to the table!
Ingredients
1 x 400g tin chick peas
2-3 cooked beetroots
Juice 1 lemon
2 tsp tahini*
1 tbsp olive oil
1-2 tbsp milk of choice
Optional: 1-2 tbsp worcestershire sauce
Directions
- Add all ingredients into a food processor and blitz until smooth
- Store in an airtight container in the fridge for up to five days
Additional Notes
- *if you don’t have any tahini, you can use peanut butter or any other nut butter instead
