Beetroot Hummus

 

 

For a twist on a classic dip, try our beetroot hummus recipe:

 

For 4 servings

• 200g beetroot (cooked or raw)
• 1 x 400g chickpeas
• Juice of 1 lemon
• 1 tsp ground cumin
• 2 tbsp tahini (optional)

 

Method

• If using raw beetroot, clean and peel these and boil in plenty of salted water for 30-45 minutes, until soft
• Drain then leave aside
• Once cool, chop and place in a food processor
• Add the remaining ingredients with some salt & pepper to season, then blitz together until smooth.
• Add a little water if needed to loosen, and enjoy!

 

Further reading

• More foods to nourish your brain this January
• Are there brain-boosting foods in your Christmas leftovers?