Fuel Friday

“Beetroot Hummus”

Summer is here and it is BBQ season friends!

With Beetroots being full of vitamins and minerals and being packed with powerful antioxidants this delicious Beetroot hummus is a fabulous addition to your next BBQ spread!

Ingredients:

2-3 Medium Beets

1 Can of Chickpeas

1/3 Cup Extra Virgin Olive Oil

1/4 Cup Tahini

Juice of 1 Lemon

3-4 Garlic Cloves

Salt and Pepper to taste

Sliced veggies and/or chips to serve

Method:

1. Preheat oven to 200 degrees.

2. Wash and scrub the beets, do not pat dry as the beets will use the moisture while cooking.

3. Wrap each individual beet separately in loose tinfoil.

4. Drizzle each beet with some olive oil before closing the tinfoil tightly.

5. Bake the beets for 45-60 min. They should be tender enough for a fork to go through the beets easily. When the beets are done and cooled for a few minutes, use a paper towel to gently rub the skin off (it should come off very easily after roasting). Chop the beets into bite sized pieces.

6. Rinse and drain the can of chickpeas.

7. Place the beets, chickpeas, olive oil, tahini, lemon juice, garlic cloves, salt and pepper into a food processor.

8. Blend until smooth. Add more tahini or olive oil if you like the texture to be lighter and creamier.

9. Place hummus into a bowl and if you like drizzle with the Olive Oil and sprinkle the top with some spices or hemp seeds. Serve with sliced veggies or chips and enjoy!

Credit to #leangreennutritionfiend 🙌🏼

Jess 🙏🏼