Beet Hummus

Smooth, earthy, delicious and oh so easy!

Hummus has always been an easy snack staple for me, and home made is always the best.

This recipe is loaded with plant-based sources of iron: beet root and chickpeas. Hummus is also a snack that has both protein and beautiful healthy fats in it, which is amazing for balancing blood sugar and keeping you satisfied throughout the day.

Ingredients:

• 1 can chickpeas

• 1-2 cloves of garlic

• 1/2 lemon, juiced

• 3 tbsp tahini

• 1/4 cup olive oil or avocado oil

• 1 small roasted beet (cut into squares)

• Salt & Pepper to taste

How to Roast beets:

Heat the oven to 375, trim beets, drizzle with olive oil, and wrap individually in tin foil.

Bake for 1 hour and remove from the oven. The beets should be fork-tender, and once the beets have cooled, the skins are very easy to remove if desired. I will typically leave the skins on for the extra fibre!

Directions:

Prepare all ingredients and place them al in a high-speed blender or food-processor. Puree until silky smooth and place in a glass container. Lasts in the fridge for one week.

I love to spread this hummus on rice crackers, add a dollop to my salads, dip my veggies in, the list goes on!