Beetroot Hummus

"All hummus should be made with beetroot - it's so pretty" quote from Adrian. Should I remind him he used to dislike beetroot?

Here's a quick and nutritious recipe to use up beetroot and add a new twist to a traditional Middle Eastern dish - Hummus - .

Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.

Beetroot added a pretty pink color to the otherwise bland-looking dip. You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chickpeas / frozen chick peas. Serve it with toasted bread, fresh vegetable sticks or as a side dish.

For other twist on hummus and homemade tahini, go here. I dressed the dip with some roasted pine nuts. I guess I can call it Pink Hummus Snaubar. I meant to decorate it with parsley but I mistaken celery for flat-leaf parsley...... now what am I going to do with that bunch of celery in the fridge?

Ingredients:
1 beetroot, cooked and diced (roasted or boiled)
1C cooked chickpeas
1 TB white sesame, roasted (or tahini)
1 glove garlic, minced
juice of 1/2 lemon
1 TB olive oil


Blend the ingredients together in the following order:

1. lemon juice, olive oil, garlic, white sesame/ tahini
2. beetroot, chickpea (add water if necessary)
3. Season with salt if necessary.