Beetroot Hummus

12 February 2015

I love experimenting with traditional favourites and placing a little spin on them. I must give credit to an old friend of mine, Dijana who was kind enough to share this delightful recipe with me. The sweetness of beetroot really makes this "new-age" hummus a wonderful option for any dinner party!


2 beetroots – steamed

1 can organic chickpeas –drained and skins peeled off

½ cup sesame seeds – dry toasted in large frying pan for 2 mins

2 tbsp. fresh lemon juice

1 tbsp. extra virgin olive oil

½ tsp. cayenne pepper

1 tbsp. almond milk

2 tsp. Himalayan rock salt

1 tsp. black pepper

1 tsp. dried mint


Combine all ingredients in food processor and blend for 2 minutes until smooth creamy pinky-red paste forms.

Serving Suggestion

Serve atop flax crackers, your favourite health bread, with veggie sticks or mix into a chopped salad.

Yours in Health Always,



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