Pretty In Pink Humus
I already talked about my love for beets so I won’t be going on about it like a broken record.
However, let’s mention their amazing medical purposes.
Beetroots help to stimulate the liver’s detoxification processes and lower the blood pressure, which is beneficial for the avoidance of heart disease and strokes.
In recent times beetroots have also been found to significantly improve athletic performance!
Above all, the plant pigment that gives beetroot its rich, purple colour is betacyanin; a powerful agent that is thought to suppress the development of some types of cancer.
Equipment: oven, roasting tray, baking paper, blender
Prep time: 10 min
Cooking time: 20 min
- 1 medium size beetroot
- 2 tbsp. rapeseed oil
- 75g tahini paste or sesame seeds
- 400g tin of chickpeas, save the liquid
- Juice of 1 lemon
- 1 tsp. cumin
- 2 tbsp. extra virgin olive oil
- 2 garlic cloves
- 2 tbsp. Dijon mustard
- 1 tsp. agave or maple syrup
- ½ tsp. cayenne pepper
- ½ tsp. salt
- Freshly ground black pepper to taste
1. Wash and peel the beetroot. Cut it into 1 cm rings.
2. Lay out a roasting tray with baking paper and using a silicon pastry brush spread the rapeseed oil over the baking paper. Spread the beetroot rings and using the same silicon brush paint the beets on top as well. Place in the oven and roast for about 20 minutes, checking every now and then if they are not getting too brown or crispy. Once ready, take them out of the oven and set aside to cool.
3. Add all ingredients into a food processor and blend until smooth, adding the chickpea liquid a little bit at the time. Depending on how thick consistency you prefer, you might use all of the chickpea liquid or just a little bit.
4. Taste for seasoning and add a little bit more olive oil, lemon juice and cumin if needed.