Beetroot Hummus
- prep time - 10 mins
- total time - 10 mins
- serves - 4
This beetroot protein hummus offers a vibrant twist on the classic dip, combining the earthy sweetness of roasted beets with the creamy, nutty base of traditional hummus. Pureblend protein brings balance to the macronutrient profile of this nourishing dip, by adding 30g of protein to the recipe. Have it as a dip and serve with crackers & crudités for a snack, or in your salad or sandwich for lunch or dinner.
Ingredients
- 3 Small cooked beetroots
- 1 can of Chickpeas, drained
- 3 tbsp Tahini
- 1 tsp Grated ginger
- ¼ tsp Cayenne pepper
- ½ Lemon
- 2 tbsp Pureblend
- 1 tsp Sea salt
- 100ml Olive oil
Instructions
- Put the chickpeas, tahini in a food processor and blend until smooth.
- Next, add the fresh ginger, cayenne pepper, cooked beets, lemon juice, Pureblend, and sea salt and blend again until smooth, slowly adding in the olive oil.
- Keep in the fridge and eat within 5 days.
