Smoky Beetroot Hummus

Ingredients 

250-300 grams cooked chickpeas
60 grams light tahini
2 tablespoons lemon juice
1-2 medium cloves garlic
Dash of Tabasco
1 level teaspoon smoked paprika
½ teaspoon Himalayan salt
100 –150 ml Iced water
130 grams cooked purple beetroot
Extra virgin olive oil to drizzle

 Download your free High-Performance Recipe Ebook

Method:
 

1. Place chickpeas in blender and process to a thick paste, adding a little iced water if necessary.
2. Next add tahini, lemon juice, garlic, tabasco, smoked paprika, salt and iced water and process for about 2 minutes until very smooth and creamy. Add beetroot and blend for 2 more minutes. Transfer hummus to a bowl and cover with cling, allowing flavours to infuse for 1 hour. If not using right away store in fridge for about 3-4 days.

 

• You may need to add extra water to make it a more-light creamy consistency. I usually drizzle over olive oil just before serving.
• Serve with vegetables, Turkish flat breads, pitta; or in wraps, or as part of a Mezze.

 
        Diabetic friendly
        Low GI
        Sports Endurance and Recovery
        Gluten Free / Wheat free
        Dairy free
        Vegetarian
        Vegan

DOWNLOAD THE RECIPE HERE

Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

Stage Schedules