Easy Vegan Beetroot Hummus Recipe
The vegan staple food! I am yet to meet someone who doesn’t love hummus. Here’s my hummus story (surely everyone has one..? If so, share yours with me). Or, if you don’t like the creamy chickpea blend, I would like to meet you also!
My earliest memories of hummus goes back years and years. It was one of my dad’s “hippie vegetarian foods” that didn’t seem to be in trend in the mid to late 90’s. We would always have hummus in the fridge, and it use to repulse me a little when he would smear it on every sandwich he made. As I grew older my love for hummus also grew, and this versatile dip has become a staple of mine too (also smearing it on every sandwich, wrap and salad I make).
Here a just a few reasons why I enjoy hummus so much.
Protein – As chickpeas are the main ingredient in hummus it will provide you with a high amount of plant based protein. This means you are fuller for longer and running off natural energy.
Fiber – Once again, our little friends chickpeas helping out our digestive system with their high amounts of fiber. This will encourage a leaner body because of our regular bowel movements and active digestive system.
Minerals – Thanks to Tahini, we can get our dose of potassium, magnesium and iron. Tahini also aids in liver detoxification, maintains healthy glowing skin and provides protein to assist in muscle tonnage.
Fats – Hummus is high in healthy fats because of the olive oil and Tahini. Healthy fats have heart health benefits, lowers cholesterol and helps maintain a lean body weight.
Immunity Booster – This is where lemon comes in! Lemon is detoxifying, high in vitamin c, antibacterial and maintains the PH levels in your body (along with a very long list of other health benefits).
Here is my recipe for vegan beetroot hummus –
2 cans chickpeas (rinsed and skinless)
2 roasted beetroot
3 roasted garlic cloves
1/4 cup extra virgin olive oil
1/2 lemon juice
3 tablespoons hulled tahini
1 teaspoon ground cumin
Salt and pepper to taste
1 teaspoon cayenne pepper (optional)
Sesame seeds and fresh coriander to garnish
Roast beetroots at 180 degrees for 1 hour (or until soft). Add garlic cloves in half way. Cool and peel beetroots. Add beetroot with the olive oil, tahini and garlic into a food processor and blend for 30 seconds. Add in chickpeas and blend until smooth and creamy. Add seasoning and lemon juice to taste! EASY!
I enjoyed some of the hummus with some tortilla bread and vegetable sticks on my balcony at dusk. Will definitely add it to my salad later. Let me know if you make your own hummus and have any different flavors or ideas. I’m thinking of making a sweet potato hummus too. Thoughts?