Gut-loving Beetroot Hummus
Ingredients
- 1 can cooked chickpeas 400g
- 1 large beetroot oven roasted
- 1 clove garlic
- 70 g tahini
- 4 tbsp olive oil extra virgin
- 4 tbsp orange juice freshly squeezed
- 2 tsp cumin powder
- 2 ice cubes
- 50 g walnuts chopped into pieces
Instructions
- Rise the chickpeas under tap water for a few minutes. Place them in a sauce pan and boil for 10min in a little water and salt. Drain the juice and set apart.
- In a food processor or blender add the chickpeas, tahini, ice cubes, olive oil, orange juice and cumin until obtaining a smooth paste. Season to taste
- Place the hummus on large bowl or plate, leaving a hollow space in the middle to place the walnuts. Sprinkle with extra olive oil.
Notes
You may want to replace walnuts with toasted pine nuts or other type of nut. I chose walnuts becase of their rich omega 3 content. If you need to keep it nut-free, just add a seed of you choice. Just note, you may need to add extra olive oil after a few days to keep the soft texture.