Hummus is my healthy, filling snack of choice. It is just perfect with sliced raw veggies or spread on a wrap with salad and falafels. It is also extremely simple to make and full of quality plant protein, calcium, fibre and healthy fats.
Makes about 450 g (1 lb/1½ cups).
Ingredients 10
3 beetroot (beets), large, peeled and diced
250 g tinned chickpeas, drained and rinsed
60 ml lemon juice, freshly squeezed
2 tsp grated lemon zest
2 tbsp hulled tahini
2 garlic cloves, peeled
10 g fresh mint leaves
1 1⁄2 tsp ground cumin
1⁄2 tsp mineral salt, quality
To Serve
1 tbsp almond dukkah, see my recipe
fresh mint leaves, optional
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Method 4
Preheat the oven to 200°C (390°F) fan-forced.
Spread the on a baking tray lined with baking paper. Bake for 30 minutes. Remove from the oven and leave to cool.
In a food processor, pulse the , , , , , , , and , then blend until smooth.
Sprinkle with a little and a few mint leaves, if desired, and serve.
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Notes
1