Houmous just got better…and pinker! This beetroot houmous is delightful. Warmed by cumin, the beetroot and the chickpeas retain their own distinctive flavours, yet blend perfectly. It’s a double whammy liver lover too!
1 cup of dried chickpeas/1 tin of cooked
2 medium beetroots
4 garlic cloves
juice of 1 lemon
50 ml olive oil
1 tsp cumin
1 teaspoon of tahini
water to loosen
salt & pepper
fresh chives and toasted sesame seeds for topping
Soak the chickpeas overnight. Drain, rinse and boil until soft in fresh water. Boil the beetroots until soft. Combine chickpeas, beetroots, garlic, lemon juice, olive oil and cumin in a food processor and blend until smooth. Loosen with water as needed. Season and top with chopped chives and toasted sesame seeds.
(Sesame seeds and tahini are packed with calcium while chickpeas provide protein, iron and cleanse the liver. Beetroot plays a similar role as a liver and blood strengthener.)