This vibrant and flavoursome houmous is packed full of essential nutrients. Its bright colour appeals to children as well as adults. It makes an economical and versatile dish which is deal for a light lunch, tasty snack, as part of a picnic, as a dip or a canape with drinks.
Quick and easy to prepare, this houmous will keep refrigerated for 3 – 4 days.
1 x 430g can chickpeas - drained
Cooked beetroot -2 medium or 3 small
3 cloves garlic – peeled and crushed
1 lemon – zest and juice
3 tablespoons tahini
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Cut the beetroot into small cubes and place in a food processor with the chickpeas and garlic. Process for about a minute and then add the remaining ingredients and blend until smooth and creamy.
Add more tahini or a little water to adjust the consistency to your own taste.
Season with salt and pepper, again to your own taste.
Best served at room temperature or store covered and refrigerated.
Serve with vegetable crudites or tortilla crisps, with a fresh mixed salad, on toast or on mini bruschetta as a canape.
Beetroot is high in nitric oxide which helps dilate the capillaries and increase blood flow to the brain.
This helps optimise oxygen and nutrient levels vital for optimising brain function. A good source of fibre, beetroot also supports the bodies detoxification processes and the immune system.
Chickpeas are an excellent source of protein and isoflavones – plant substances that, when digested, mimic the hormone oestrogen. Isoflavones are known to support hormone related conditions, such as PMS. Chickpeas are also a good source of many micro nutrients.
Garlic has detoxifying and anti-inflammatory properties. Its most potent role in the diet is form the sulphur it contains which helps in the formation of new cells, promoting health and well-being.
Olive oil contains anti-inflammatory oleic acid, an Omega 9 essential fatty acid.