This beetroot hummus recipe is a great high protein breakfast/lunch option that can be made the night before!
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2 small or 1 medium roasted beets
(1) 15oz can chickpeas
2 cloves of garlic, chopped
juice of 1/2 lemon
1 tsp ground cumin
1/2 tsp fine grain salt
1 Tbsp tahini
1 Tbsp olive oil
parsley for garnish (optional)
olive oil for garnish (optional)
Pre-heat oven to 205C
Remove greens from fresh beets and rinse each beet with water
Wrap prepared beets in an aluminum foil pocket
Roast for 45 min - 1 hour depending on size of beets
Remove from oven and let cool - peel beets once they are cool
FOR THE HUMMUS:
Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed
Once beets are well chopped, add the chickpeas, garlic, lemon juice, cumin, salt, and tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed
Last, add the olive oil to the food processor and blend until hummus is perfectly smooth
Spread hummus onto wholemeal/rye toast, drizzle with a bit of olive oil and top off with parsley. You can also add crumbled feta or sprinkle seeds (pumpkin, sunflower etc) on top for extra flavours.
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Original Source: http://www.ful-filled.com/2015/12/11/beet-hummus/
Hi Lyn, we believe it should last about 4 to 5 days in the fridge. You can definitely freeze it. Enjoy! :)
How long would this spread last refrigerated and can I freeze it?