Beetroot Juice Hummus
Beetroot is packed full of antioxidant goodness, but sometimes the effort of roasting, cooking or grating beetroot can be off-putting, and pre-packaged beetroot is just not the same! As a little extra bonus I included pumpkin seeds in this dip, which give it a gorgeous nutty taste. I don’t think you will go back to shop bought hummus once you figure out how easy this is – plus the vibrant red is perfect for the festive season that is fast approaching!
- 1 tin of organic chickpeas that have been drained and rinsed
- 1 Beetroot Juice Shot
- 2 tbsp pumpkin seeds
- 1 tbsp olive oil
- Juice of half a lemon
- Pinch of salt
- Place all the ingredients into a blender (I used my Nutribullet as you need something powerful to blitz the seeds) and whizz it up until it forms a smooth texture.
- Taste test and add a touch more salt or squeeze more lemon juice if it needs it.
- Serve with a few pumpkin seeds to garnish.