Bean & beetroot hummus

Gut-friendly, liver-loving recipe - a staple you need

Ingredients

  • 2 medium beetroots, peeled and chopped

  • 1 can mixed beans, drained and rinsed

  • ¼ cup tahini

  • ¼ cup extra virgin olive oil, plus extra for drizzling

  • 3 garlic cloves, whole and unpeeled

  • Juice of 1 lemon

  • 1 tsp salt (plus more to taste)

Method

  1. Roast the beetroot & garlic:
    Place chopped beetroot and whole garlic cloves (still in their skins) on a baking tray.
    Drizzle with olive oil and a pinch of salt.
    Roast at 180°C for 20 minutes, until tender.

  2. Cool & prep:
    Allow the roasted vegetables to cool slightly, then squeeze the soft garlic from its skin.

  3. Blend:
    In a food processor, combine the roasted beetroot, garlic, beans, tahini, olive oil, lemon juice, and salt.
    Blend until smooth and creamy (add a splash of water or olive oil if needed)    .

  4. Serve:
    Spoon into a bowl and drizzle with olive oil and a sprinkle of salt or sesame seeds.