#vegan #dairyfree #glutenfree
This magnificent magenta-colored hummus has both the looks and the substance and sustenance to back the beauty! This dip has an earthy taste, but is sweetened with the process of roasting the beetroots, and livened with the zing of lemon juice. Once the beetroot is roasted, this dip is one of those “throw-it-all-in-the-blender” type recipes that you will find yourself whipping up time and time again. It pairs perfectly with raw vegetables for dipping, but is also a fabulous addition to pita pockets or salads. It’s a healthy appetizer when entertaining and you just can’t beet the colour for the “wow” factor on the table. Enjoy this earthy take on the humble hummus as we slide into the grounding nature of Autumn!
Ingredients:
1 medium-sized beetroot, scrubbed
1x 400g can of chickpeas, drained and rinsed
2/3 cup of hulled tahini
1/3 cup of fresh lemon juice
2 cloves of garlic, minced
1/3 cup cold-pressed olive oil
1 ½ teaspoons of ground cumin
1 teaspoon of ground coriander
1 teaspoon of pink Himalayan salt
2 tablespoons of toasted seeds (pumpkin, whole cumin and sunflower work well)
A handful of fresh mint or coriander leaves
Pita crisps to serve (optional)
Directions:
Finding creative ways to encourage your children to eat and enjoy fruit and vegetables can be fun for the entire family. These practical tips will ..
Proper hydration is extremely important for your health. In fact, not drinking enough water can lead to dehydration, which can cause fatigue, he..
Chicken soup isn’t just good for the soul. A hot bowl of homemade chicken soup has long been regarded as a natural remedy for the common cold. Whi..
Access to New Zealand's largest resource of health and wellness information, with regular updates sent to your inbox. PLUS, be in to win great giveaways and access members-only discounts.
This will close in 35 seconds
Community