One staple you’ll almost always be able to find in our fridge is a pot of hummus as it’s such a great all rounder. It’s super healthy, you can eat it almost any time of day, and always comes in handy when you have a gathering of friends.
This recipe for beetroot hummus produces such a vibrant coloured dip, your guests will literally be unable to resist! Raw beetroot is an amazing super food, full of antioxidants and nutrients which makes this hummus very nutrient dense. I added a fresh kale and coriander pesto topping for a flavour and colour contrast and I think might even outshine the hummus! The pesto is super versatile , I have used it to flavour omelettes, as a topping for avocado toast, in sandwiches, on crackers and as a coating for fish. Not to mention it provides a massive hit of green nutrients, cashews provide the protein and zesty lemon juice brings all the flavours together while keeping every thing alkaline.
New Zealand supermarkets have a pretty large selection of hummus available these days, and there are always new flavours appearing, new toppings, different layers, and even add your own dukkah sachet’s. Hummus is generally considered to be the healthier choice of dip, however, commercially produced hummus can have some down sides. It often has added sugar, low quality salt and oils are often used, and all the manufactured hummus I have come across in New Zealand is made with tahini. The significance of tahini being it’s inclusion on the list of foods you’re advised to avoid in New Zealand when pregnant, and I have spent the summer scanning the ingredient lists of store bought dips in a bid to accomodate my pregnant friends!
It’s quite unfortunate tahini has such a bad reputation as it contains so many beneficial nutrients such as flolate, B vitamins, calcium, copper, zinc, iron, selenium and omega 3, that are all ideal for a pregnant woman. However, imported manufactured tahini has been associated with a higher risk of bacterial contamination in the form of salmonella, and this can be extremely harmful to the unborn baby, so it’s been labelled as a food to avoid.
Luckily you don’t actually need to use tahini to make a great tasting hummus which you’ll discover when you try this recipe. It has no added sugar, no dairy, wheat or soy, and you choose the quality of oil which is ideally a cold pressed olive or coconut. Enjoy!
Is hummus a staple in your fridge? Any questions or comments about this recipe? Leave me a message down below, I love to hear from you!
Share
Beetroot Hummus
Makes: 1 generous pot
Prep time: 10 minutes Chill time: 30 minutes
1 x 400g tin chickpeas, rinsed well and drained
1/2 a fresh beetroot (approximately 120-150g), peeled and grated
2 Tbsp extra virgin olive oil
1 clove garlic, minced
Juice of 1 lemon
1/4 tsp paprika
pinch cayenne pepper
himalayan pink salt & pepper to taste
Place all the ingredients into a food processor and blend until you reach your preferred hummus consistency e.g. slightly chunky or more smooth. Scoop the hummus into a serving dish or storage container, cover and place in the fridge to chill for 30 minutes before serving. To serve place a dollop of the raw kale and coriander pesto on top. This hummus will keep in the fridge for up to 5 days.
Raw Kale & Coriander Pesto
Makes: 1 generous pot
Prep time: 10 minutes Chill time: 30 minutes
6 stalks of kale (I used cavolo nero), washed
1 cup fresh coriander, washed
3/4 cup raw cashews
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 tsp manuka honey
Juice of 1 lemon
himalayan pink salt & pepper to taste
Wash the kale well, remove the leaves from the stalks and discard the stalks. Place all the ingredients into a food processor and blend until well combined. This green pesto won’t go completely smooth and nor do you want it to. Pesto should have a nice, slightly crunchy texture. Scoop the pesto into a bowl or storage container and store cover in the fridge for up to 5 days.
