Raw Beetroot Hummus

Jeremy absolutely loves hummus and I’m pretty sure he eats it every day. I am a big fan of hummus too, but sometimes I like to make it a little more interesting and colourful – this is where beetroot comes in very handy. Beetroot gives the hummus a really cool, pinkish reddish colour that will make your table look much more vibrant. It also makes the hummus taste a little more earthy which I personally like.

I like hummus as a snack together with fresh carrots, capsicum, cucumber…you name it. This recipe is super easy, fast to make, delicious and goes perfectly in nourish bowls or with any Mediterranean-inspired dishes.

If you enjoy this recipe, please let us know, write a comment and tag us on @nothangryanymore on Instagram.

xx Annick

Raw Beetroot Hummus

Annick
Easy and fast hummus recipe made with raw beetroot for a more vibrant colour and earthy taste.
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Prep Time 10 mins
Total Time 10 mins
Course Side Dish, Snack
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

  • 50 g raw beetroot
  • 1 can (425g) chickpeas
  • 1 clove garlic
  • 1 tbsp tahini
  • lemon zest from 1 lemon
  • lemon juice of 1/2 lemon
  • 1/2 tsp ground cumin
  • 2 tbsp water
  • salt and pepper to taste
  • 3 tbsp extra virgin olive oil

Instructions
 

  • Grate raw beetroot, drain chickpeas and chop up garlic.
  • Add everything, except olive oil, into a food processor and blend.
  • Once blended for 20-30sec, add olive oil slowly with the blender still running.
  • Transfer hummus into airtight container and place in the fridge (it lasts up to 5 days).

Notes

Nutritional Information
1 serving
Calories: 124 Fat: 8.7g Saturated Fat: 1.1g Sodium: 74.9mg Carbohydrates: 8g Sugar: 0.8g Fiber: 2.9g Protein: 3.2g
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