Beetroot & Macadamia Nut Hummus
This is a chickpea free hummus – you could of course use them instead of the macadamia nuts and with some additional olive oil – the result would be paler in colour and also slightly less creamy. Beetroot is rich in several powerful antioxidants, namely, betalain, rutin and epicatechin – of green tea fame.
Ingredients:
5-6 medium beetroots, peeled and quartered
Olive oil
4 tbsp tahini (sesame seed paste)
1-2 garlic cloves, crushed
Juice of a lemon
1 tsp ground cumin
1 tsp ground coriander
A small handful of macadamia nuts
Himalayan or sea salt and freshly cracked pepper
Method:
1. Pre-heat the oven to 200 degrees C and crack on with preparing the ingredients.
2. Place the quartered beetroot in a roasting dish with a light drizzle of olive oil and roast for about 30 – 40 minutes until cooked through and nicely caramelised around the edges. Remove from the oven and leave to cool. (I did this step the day before when the oven was on.)
3. Once the beetroot had cooled, run it through a food processor with all the remaining ingredients until a nice thick paste consistency develops.
4. Add a splash of olive oil if you want to thin it down and taste and test until you are happy with the flavour combinations.
5. Serve with vegetable sticks or oatcakes. It will keep for 2 days in the fridge.
Photo taken by me!
Click below for more information on the importance of antioxidants and where else to source them:
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