Not only the colour of the beetroot but also its earthy flavour adds a great twist to this hummus recipe. It is slightly sweeter than classic hummus but incredibly tasty and creamy.
Beetroots are an excellent source of folic acid and a good source for fiber, manganese and potassium. It adds another portion of fiber, vitamins, minerals and antioxidants to the dish. Betacyanin is what gives them the intense red-purple colour, sought to work as a cancer-fighting agent (most likely due to the combination of high fiber content and antioxidant potential).
Overall, beets are powerful antioxidant, anti-inflammatory and vascular-protective gems that should definitely be integrated in a well-balanced diet. They're not only shown to help manage cardiovascular diseases and cancer, reduce blood pressure, oxidative stress and inflammation, preserve endothelial function but also aid athletic performance.
Have a glass of beetroot juice before a long endurance workout and you will feel the difference.
250g dried chickpeas, soaked overnight
3 heaping tbsp tahini paste
2 cooked and peeled medium sized beetroot
2 gloves of garlic
1 Tbsp pine nuts roasted
1 Tbspfresh mint leaves, chopped pinch of smoked paprika powder
cook chickpeas in boiling water for 45-60min. or until soft
rinse and pour into a high-speed blender, blend until smooth
add cumin, garlic, salt, pepper and tahini and blend
add water and olive oil and blend again until smooth
to balance out the sweetness of the beetroots, you might have to add more lemon juice
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