- 1 large or 2 small beetroots
- 2 cups cooked chickpeas (roughly two tins, drained)
- ½ cup hemp seed oil (can sub for extra virgin olive oil)
- ¼ – ½ cup filtered water
- 4 tablespoons of tahini
- Juice of 1 lemon
- 1 teaspoon ginger powder
- 1 teaspoon Himalayan sea salt
- Cracked pepper to taste
1. Pre-heat the oven to 180 degrees fan-forced. Spike the beetroot a few times with a fork or metal skewer. Roast for 40 – 60 minutes until tender
2. Remove them from the oven. Once cool, slip the skin off and roughly cut into small cubes (I recommend saving the skin for a smoothie or casserole dish – it contains an abundance of minerals)!
3. Place all of the ingredients except for the water in a food processor. Blend, adding small amounts of water until you reach your desired hummus consistency.
4. Season with salt, pepper & a generous pour of hemp oil.
The hummus keeps well in the fridge for 5 days. The colour will fade, but the flavour & nutrient density will not!
The anti-inflammatory ingredients in this hummus dish include beetroot, hemp seed oil, lemon, tahini, and ginger. To read my tips on eating an anti-inflammatory diet & what you can do in your everyday life to combat inflammation – head to this blog!
Thanks for reading!
Yours in health,