Hummus is my healthy, filling snack of choice. It is just perfect with sliced raw veggies or spread on a wrap with salad and falafels. It is also extremely simple to make and full of good quality plant protein, calcium, fibre and healthy fats. I shouldn’t have a favourite of the three delicious flavours in the Natural Harry recipe book. But I do, and this is it:
Makes about 1 ½ cups
Prep time: 15 minutes
Cook time: 30 minutes
3 large beetroots (approx. 600g), peeled and diced
2 cloves (20g) garlic, peeled
¼ cup (60ml) fresh lemon juice
2 teaspoons lemon zest
1 can (250g) chickpeas, drained and rinsed
2 tablespoons hulled tahini
½ cup (20g) fresh mint leaves, tightly packed
1 ½ teaspoons ground cumin
½ teaspoon good quality mineral salt
fresh mint leaves (optional)
1 tablespoon almond dukkah (see page 122)
Pre-heat oven to 200°C/392°F fan forced.
Spread beetroot on a tray lined with baking paper. Bake for 30 minutes. Remove from the oven and set aside to cool.
Place all ingredients in a blender or food processor. Pulse to combine and blend until smooth.
Sprinkle with a little dukkah and a few mint leaves to serve. Enjoy!
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