Beet Hummus with Rice Crackers
15 minVeganVegetarianGut healthSteady energyMenstrual phaseGluten-freeDairy-freeNo-cookBone density
Servings:
4
·
Ingredients
- —400 g canned chickpeas, drained
- —2 medium beets, cooked
- —2 tbsp tahini
- —2 tbsp lemon juice
- —1 clove garlic
- —2 tbsp olive oil
- —salt
- —rice crackers to serve
Allergens
Contains sesame
Method
- 01In a blender or food processor, combine the chickpeas, cooked beet (chopped), tahini, lemon juice and garlic. Start on low speed then increase to high and blend until smooth.
- 02With the blender running, drizzle in the olive oil in a thin stream — this makes the hummus airier. Season with salt. If it is too thick, add 1–2 tablespoons of water.
- 03Transfer the hummus to a bowl, make a small well in the centre and pour in a drizzle of olive oil. Serve with rice crackers.
Why this works
Beetroot provides nitrates improving blood flow and stamina; chickpeas add plant protein and prebiotic fibre; tahini contributes calcium and sesame lignans for bone and hormone health.
Nutrition (per serving)
220
kcal
8g
protein
10g
fat
26g
carbs
9.5g
fiber