Beetroot Hummus

I love hummus. It makes a great healthy snack when used as a dip with sticks of carrot, pepper or cucumber. Beware of shop bought hummus though as they are often loaded with sugar and salt. It’s actually very easy to make yourself and always looks really impressive if you do.

Thanks to the chickpeas it is packed full of fibre and protein. You can experiment and make so many different flavours simply by adding in different herbs, vegetables and spices. Beetroot hummus is my favourite, mainly because of the amazing purple colour you end up with. Here’s my recipe:

Ingredients:
1 can chickpeas (drained and rinsed)
100g cooked beetroot
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon tahini
1 clove garlic
1 teaspoon ground cumin
sea salt and black pepper to taste

Just whizz all the ingredients together in a food processor!
Serve with slices of carrot, cucumber or red pepper for a light snack or add to salads or wraps for a delicious high protein filler.