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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
1

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
2

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

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
1

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
2

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.


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Beetroot Hummus


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