Valentine Cooked Beet Hummus
There are numerous reasons to eat more beets not only on Valentine’s Day!
Do you know that lovely beet is packed with nutrients increasing the blood circulation, balancing blood pressure and reducing inflammation?
It contains a great deal of folate, magnesium, potassium, manganese and iron. Beets also contain substantial amounts of boron, which relates to the production of human sex hormones.
Ingredients:
2 medium beetroots, cooked until tender
250 g chickpeas, cooked or canned
2 tbsp of tahini
½ of lemon, juiced
3 garlic cloves
2 tbsp of apple cider vinegar
1 tbsp olive oil
2 sprigs of fresh thyme
2 sprigs of fresh fennel
Salt and pepper to taste
Preparation:
Add beets to a large pot and fill with water. Bring to the boil and then simmer for about 30 minutes depending on the size of beets.
Cook beets until fork tender.
Once your beets are cooled and peeled, quarter them and place it in your blender until only small bits remain.
Add the remaining ingredients and blend until smooth.
Add salt and pepper, then taste and adjust more seasoning as needed.
If the hummus is too thick you can add a bit of water.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Keep in the fridge for up to a week.
Serve on a plate with sprouts and vegetables. Enjoy!