There is hummus, and then there is flavoured hummus. Now rarely do I like to deviate from the original but when my last blood report showed up skewed, I was fed beetroot at every meal – I have to admit, it was not a great experience. So I found a better way to incorporate it – protein rich hummus! This classic hummus recipe, has raw beetroot, turmeric powder and toasted cumin powder which makes it a great Ayurveda experience, paired with raw veggies, gluten free crackers, toast, or even leftover roti – it works beautifully, is a pretty pink in colour – is there a better way to start your day?
The Recipe Serves Yields: 400g of hummus
100g uncooked chickpea – soaked overnight and pressure cooked, cooled
30ml lemon juice (1.5 lemon)
30ml extra virgin olive oil
1 tsp salt
½ tsp turmeric powder
½ tsp black pepper powder
½ tsp toasted cumin powder
5g garlic cloves
40g raw beetroot, roughly chopped
After the chickpeas are boiled / pressure cooked through, drain the water, saving a cup or so, and set the chickpeas aside to cool down
In a large mixy, add the garlic, tahini, lemon juice, turmeric powder, pepper, salt, extra virgin olive oil, toasted cumin powder and raw beetroot, followed by the boiled chickpeas (without the water)
Pulse down to make a smooth mixture, watching to see if you need add some of the chickpea water to combine better.
Remove the smooth mixture into a container and seal and refrigerate for a few hours before serving
Serve cold with crudites, crackers, pita bread, etc.