Beetroot and Macadamia Nut Hummus

Beetroot Hummus is a healthy alternative to shop-bought hummus. It has essential fats from macadamia nuts – which are anti-inflammatory – as well as complex carbs from root vegetables, e.g. beetroot. It also includes garlic to boost the immune system and strengthen heart health.

This hummus is excellent as a snack or as a dip or you can have it with a meal.

Beetroot and macadamia nut hummus

·         5 – 6 medium beetroot – peeled and quartered

·         Olive oil

·         4 Tbsp Tahini (sesame seed paste)

·         1 – 2 garlic cloves crushed

·         Juice of a lemon

·         1 tsp cumin

·         1 tsp coriander

·         A small handful of macadamia nuts

·         Himalayan salt and pepper

 Directions

1.      Pre-heat the oven to 200 degrees. 

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. 

3.      When the beetroot is 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. This will keep for 2 days in the fridge.