Name: Beetroot Hummus
Ingredients: 2-3 cups roasted or pre-packed cooked beetroot; 800 g canned cannellini beans, rinsed well and drained; 2 cloves of garlic, crushed; 60 ml ZENZO Plain Coconut Yoghurt; 2 tsp lemon juice; 2 tsp pomegranate molasses or balsamic glaze

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Beetroot Hummus

Beetroots are a natural superfood!

They are:

- Low in calories but packed with important nutrients such as fibre, vitamin C, folate, vitamin B6, magnesium, potassium, and manganese.

- Help lower blood pressure through dietary nitrates that dilate blood vessels.

- Improve athletic performance by improving energy production in the body.

- Help fight inflammation through anti-inflammatory pigments called betalains.

- Improve digestive health through dietary fibre content.

- Support mental health by dilating blood vessels, increasing blood supply to the brain.

- Anti-cancer properties are provided by anti-inflammatory betalains.

Serves: Makes 2 cups

Difficulty level: Easy

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Recipe by Chalmers Organics Ltd

Ingredients

Makes approximately 2 cups

2-3 cups roasted or pre-packed cooked beetroot

800 g canned cannellini beans, rinsed well and drained

2 cloves of garlic, crushed

60 ml ZENZO Plain Coconut Yoghurt

2 tsp lemon juice

2 tsp pomegranate molasses or balsamic glaze

Directions

How to make

Place all of the ingredients into a blender or food processor and blend until a smooth puree forms. Add salt and pepper to taste.

How to serve

Garnish with chopped, roasted hazelnuts, some nutty dukkha or sprinkle with some chopped or roughly torn mint leaves and a drizzle of balsamic glaze.

Spread generously on some sourdough or multi-seed bread, add some peppery rocket and sliced avocado with a squeeze of lemon juice.

Beetroot Hummus

Ingredients Directions

Makes approximately 2 cups

2-3 cups roasted or pre-packed cooked beetroot

800 g canned cannellini beans, rinsed well and drained

2 cloves of garlic, crushed

60 ml ZENZO Plain Coconut Yoghurt

2 tsp lemon juice

2 tsp pomegranate molasses or balsamic glaze

How to make

Place all of the ingredients into a blender or food processor and blend until a smooth puree forms. Add salt and pepper to taste.

How to serve

Garnish with chopped, roasted hazelnuts, some nutty dukkha or sprinkle with some chopped or roughly torn mint leaves and a drizzle of balsamic glaze.

Spread generously on some sourdough or multi-seed bread, add some peppery rocket and sliced avocado with a squeeze of lemon juice.

Coming soon…

Beetroot Hummus

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