250g Beetroot, cooked
80 g Tahini
2 tbsp Extra virgin olive oil
2 tbsp Lemon juice (aprox ½ lemon)
1 Garlic clove, crushed
75 ml Water
Combine all the ingredients in a food processor and blitz until smooth. Adjust consistency with water if necessary.
Serve drizzled with olive oil and wholemeal pitta or crudités.
LEFTOVERS IDEA: use any leftover beetroot (boiled, roasted) to make this hummus.
Beetroot is high in FIBRE that helps intestinal health & transit. Beetroot contains VITAMIN C that supports the immune system, FOLIC ACID which is necessary for red blood cell production and POTASSIUM to help maintain healthy blood pressure. Beetroot also contains good levels of GLUTAMINE that helps maintain a healthy gut. The chemical responsible for dark purple colour in beetroot is BETALAIN, an antioxidant that research shows can protect against the damaging effects of cholesterol.
Lemon are high in vitamin C to help maintain our immune system in good shape.
Garlic is high in an important antioxidant, VITAMIN C which also supports the immune system. Laboratory tests indicate that garlic has anti-inflammatory properties and may help modulate the immune system.
EXTRA VIRGIN OLIVE OIL is high in heart protecting mono-unsaturated fats and contains good levels of antioxidants including polyphenols and VITAMIN E that help prevent damaged caused by free-radicals.DOWNLOAD THIS RECIPE