Beetroot “Hummus”

Hummus is an arabic word for chickpeas which gives the dish its name.  However I was looking for an alternative to chickpeas and have been playing with vegetables to replace them.  So, perhaps this really should be called a beetroot and tahini dip!   I loved the bright colour of the dish and the cooked beetroot gives a nice thick consistency, which you want with a hummus dish.   I’ve been using low carb tortilla wraps as a flat bread to dip into this along with raw veggies – just delicious!

INGREDIENTS

2 beetroot, cooked and peeled

1/2 cup tahini (224g)

3 cloves of garlic, peeled and chopped

1 tblspn olive oil

1/2 cup lemon juice (118 ml)

1 tspn salt

1 1/2 tspn ground cumin

METHOD

• Place all ingredients into a food processor or blend and blitz until smooth.  Add more oil if you want a thinner consistency.
• Eat and enjoy!  It’s just that simple!

Serves 2 -4 (Total recipe makes about 2 cups of dip)

Nutrition per 1/4 cup (60g) : 193 Calories, 17g Fat; 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carb