Beetroot Hummus 

Whether it's for a snack with vegetable sticks or on a couple of oat cakes, as a starter on a mezzo board or as part of a salad for you lunch, this beetroot hummus will really hit the spot! It is a great source of fibre & protein and the colour really brightens up your plate!

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Ingredients:​

• 300g cooked beetroot (the one I bought was 'in vinegar', which added added to the flavour!)

• 1 can of chickpeas - rinsed 

• The juice of 2 lemons

• The zest of 1 lemon

• 1 tablespoon of ground cumin

• Pepper to season 

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Method:

• Add all the ingredients to a blender 

• 'Whiz up' for approximately 1 minute until smooth (or to the consistency you like)

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I sprinkled some toasted mixed seeds on top for an added crunch but this is up to you.  

 

For those with allergies/ intolerances/ dietary exclusions, here are some suggestions on how to adapt the recipe for your requirements*:​​​

• Low FODMAP diet - as both chickpeas and beetroot contain FODMAPs and they are the key ingredients to this recipe, this may not be the best one for you. If you were to limit your portion to contain a maximum of the 20g beetroot and rinse the chickpeas thoroughly, you may tolerate a small portion. 

• The recipe is suitable for someone with a dairy allergy, lactose intolerance, wheat intolerance or someone who has coeliac disease. 

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*Always check food labels for allergens before using ingredients. 

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