Beetroot hummus: a vibrant, blood-sugar-friendly snack
25 September 20263 min readIngrid
Around four in the afternoon, I used to reach for something sweet. Having a jar of this beetroot hummus ready changed the habit—and the colour alone makes me smile.
Chickpeas bring fibre and plant protein, tahini adds healthy fat, and dipping vegetables adds colour: exactly the kind of pairing described in our five nutrition principles. Fibre-rich plants are good news for your gut microbiome too.
Recipe · About 3 cups · 30 minutes
Beet Hummus
Ingredients
- · 340 g cooked, peeled beetroot
- · 1 tin chickpeas, drained (keep 0.5 dl of the liquid)
- · Juice of ½ lemon
- · 0.5 dl tahini
- · 3 garlic cloves
- · 3 tbsp olive oil
- · ½–1 tsp salt
- · Optional toppings: parsley, sesame or pumpkin seeds, flaky salt
Method
- Blend the beetroot, chickpeas, lemon, tahini and garlic, adding the olive oil as you go.
- Loosen with the reserved chickpea liquid, one spoonful at a time.
- Season with salt, top as you like and drizzle with oil.
- Keep in the fridge for up to 5 days.
Serve with carrots, cucumber or seed crackers.
