Pretty in Pink Beetroot Hummus.
This is another little gem from a blog I used to write, and a recipe that I currently suggest to my clients who are struggling with protein snacks when they get the mid afternoon slump. Protein is digested slower in the body, so it's useful to add with all meals and snack to stay fuller for longer and keep your blood sugar balanced. This hummus is not only incredibly pretty to look at, but it's creamy and delicious, provides you with protein from the beans and tahini (a paste made with sesame seeds. You can find it in any supermarket), vitamin C from the lemon, plus a nice source of antioxidants and fibre from beetroots (these babies have many other benefits such as helping with brain function and inflammation, but we'll keep it simple for now). It's a good option to take with you to the office and have with your favourite veggie sticks or 2 oatcakes as a pick me up. Try it our and let me know what you think!
What You'll Need
- 1 can butter beans (rinse them before using)
- 1 medium roasted beet (or 2 small)
- 3 tbsp olive oil
- 1 heaped tbsp of tahini
- juice of 1 lemon
- salt and pepper to taste
What You'll Do
- Roast the beetroots in the oven at 200C for about 30-35 minutes till slightly soft (unless of course you have the already cooked ones).
- Leave the beetroots to cool and peel them (Make sure you use gloves and apron as they can stain everything)
- Now all you gotta do is pop all ingredients in a food processor and whizz them up for a minute. Pretty easy ah?
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