If you’ve been following this blog for a while or you know me personally, you’ll know hummus is one of my favourite foods. We had it as a starter at our wedding which two of my bridesmaids made from scratch (a whole 6 kilos worth!! ….amazing friends) and it’s usually knocking about in our fridge to go with salad wraps or to enjoy as a quick snack with some carrot and cucumber sticks. I went to Israel the other weekend for a friend’s wedding and was inspired by all the different kinds of hummus they cook up over there so I created this little beetroot hummus gem. Not only does it look incredible, but it tastes delicious too. Beetroots are are great to incorporate into our diets for anti-inflammatory and detoxification benefits. They’re high in fibre, folic acid, iron, fibre, vitamins A + C, manganese and potassium so they’re great for cardiovascular support and circulation. They get their colour from a group of plant pigments called Betalaines and for beetroot specifically it’s betacyanins which is part of the betalaine family which gives beetroot that crimsom red colour.
Beets support detoxification mainly in Phase 2 detoxification (there are two phases), which involves the enzyme glutathione-s-transferase (otherwise known as GST). GST’s basically work to “catch” and “hook up” unwanted toxic substances in our bodies with nutrients which allows the toxins to become water soluble, neutralized and made safe for the body to excrete through your urine or other processes.
Detoxification is a daily practice and a life long habit if you want to stay healthy right the way through to your older years so incorporating beets into your diets in new and exciting ways allows your body to have the ample amounts of antioxidants and roughage it needs to perform in the way it wants to.
My top 5 ways to get beetroot into my life:
- Grated with carrot with some olive oil and lemon juice and raisins (so good)
- In a brownie for a healthy chocolate fix
- In a smoothie – the colour is AMAZING
- In hummus
- Finely sliced using a mandolin and put in the oven for a long slow roast, sprinkle with some Himalayan salt on top for a handy snack
Here are some snaps from today’s hummus:
I paired it up with chopped carrots, cucumber and pear to keep my husband and I fueled at our desks while we work!
And here’s another one:
This is the recipe:
- Preheat oven to 180°C, remove the stem and most of the root from your beets, and scrub and wash them under water until clean. Place on a baking tray and drizzle with coconut oil and cook for 40 minutes. Once the beets are done roasting, run them under cold water to make them easier to peel, peel them and give them a rough chop.
- Drain chickpeas. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and salt. Add roasted beetroot and blend until only small bits remain. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover bowl, and let it rest for at least 30 minutes.
- If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Hope you love it!
Wishing you a fab rest of your week.