Herby Beetroot Humous
Talk about eating a rainbow! A great way of adding in more veggies to your diet — swap traditional shop bought humous for this super fast homemade one that provides nice dose of plant-based protein from the chickpeas and butter beans.
Beetroot is in season in the UK right now and is packed full of vitamins, minerals and powerful antioxidants. It is an excellent source of folic acid and a very good source of fibre, manganese and potassium. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer. And to top it off, this snack provides 63% of your recommended daily Vitamin A intake.
For the dip
· 1 Cooked Beetroot
· 100 g (drained) Chickpeas
· 100g (drained) Butter beans
· 2 tbsp Toasted Pumpkin Oil
· Juice of 1 Lemon
· 1 tbsp Light Tahini
· 5 sprigs Fresh Dill
· Fresh Chives
· Pinch Himalayan Salt
· Black Pepper to Taste
· Crudite Vegetables of your choice
· Rye Crackers
To cook the beetroot
· Preheat oven to 180 degrees.
· Cut the greens off the beetroot bulb and loosely wrap it in foil (keep the greens to eat later though as they are super nutritious and delicious).
· Put in the oven for 30 mins or until tender.
· Open up the foil and allow to cool.
· Once cooled, it is much easier to remove the skin.
· Quick Cheats Note! Pre-cooked beetroot can be bought in the shops, but make sure it’s the plain one and not pickled in vinegar.
· Put all of the dip ingredients in a high speed blender and blitz.
· Peel and chop the crudite vegetables in batons.
· Serve with the rye crackers.
Macros below based on 2 tbsp serving of humous, 2 rye crackers and a bunch of raw crudite:
Calories — 170
Carbohydrates — 22g
Fat — 6g
Protein — 6g
Fibre — 5g