BEETROOTS HUMMUS

Good afternoon sunshines!

Today’s recipe is the perfect example of how cooking is an amazing thing, by combining some different ingredients that you might not like very much you can create something that is your new favourite thing!

As I was saying the other day on Instagram, I never liked beetroots so much. Actually I never liked beetroots at all. They taste like a handful of earth in your mouth, I mean, ew!

When last week I had a couple of friends over for dinner, I knew they liked beetroots quite a lot so I decided to experiment a bit. I like the colour they give so much that the idea of having a pink dream cream was really tempting. I decided to go for hummus then – I have to say I was surprised of how much I liked it! Thanks to the tahini (I put 4 spoons but if you would like the taste of beetroots to come out more, try with 2!) it came out as a creamy, nutty, smooth hummus with a back taste of beetroots that it wasn’t bad a t all! If you have the same feeling towards this taproot you must try this because you will reconsider it! :)

Also beetroots is really good for you, as it’s rich in fibre and helps detoxificate the liver!  

So here we go, as always let me know what you think and if you have any particular vegetable you don’t like and you would like for me to make a different recipe that can help you!

beetroots hummus

(makes 400gr – takes 5 minutes – vegan)

INGREDIENTS

- 250gr beetroots

- 1 can of chickpeas 

- juice of 1 lemon

- 4tbsp of tahini

- 1 garlic clove

- 100ml water

- salt to taste

beetroots hummus

HOW TO

Drain and rinse the chickpeas and place them in a blender with the roughly chopped beetroots and garlic, lemon, tahini and water. Blend everything until reached a smooth, pink heaven cream. Add some salt to taste and...enjoy!

You can literally dip everything in it and it will blow your mind :)