Well isn’t this pretty? Just in time for Valentines Day a beautiful appetizer for a delicious meal to share with your love.
Roasted beets give this hummus it’s pretty pink colour and power up the nutrition, as beets are packed with the red colouring anthocyins a powerful group of antioxidants and are also very cleansing and supportive to the liver.
Chickpeas are protein rich and full of fibre which supports the function of the digestive tract. The combination of fibre and protein together is also the perfect blend for managing blood sugar levels in the body making this a healthful snack that will not spike insulin in the bloodstream.
Reason enough to love your body make a batch on any weekend not just for Valentines!
- 3 medium sized beets
- 1 cup chickpeas
- 3 cloves garlic
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- juice 1/2 lemon
- 1/4 tsp ground cumin
- Bake the beets for 1 hour at 350 degrees until a sharp knife slides into them. (I put mine in a loaf tin with a pinch of salt, grind of pepper, sprinkle of both olive oil and apple cider vinegar and covered the tin with aluminum foil)
- Place the cooked beets, olive oil, lemon juice, olive oil, garlic cloves, cumin and salt with the chickpeas into a blender.
- Blend until a smooth paste is formed
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