Page 27 - JG Performance February 20 Recipe Book

Beetroot Hummus (v)
INGREDIENTS
2 x 400 gram tins chickpeas
250 grams cooked beetroot
Juice & zest of 2 lemons
2 garlic cloves or 1 teaspoon garlic purée 4 tablespoons light tahini
1 teaspoon smoked paprika
2 tablespoons olive oil (optional) Salt and black pepper
SERVES: 4
TOTAL TIME: 10 Minutes
INSTRUCTIONS
Drain the chickpeas into a jug or bowl (retain the liquid).
Cut the beetroot roughly into cubes and place with the chickpeas, lemon zest and juice into a blender or food processor.
Peel and crush or grate the garlic cloves and add to the blender, followed by the tahini, paprika and olive oil if you are using it.
Blitz to a smooth paste, then gradually add some of the chickpea liquid until the desired consistency is reached, (we ended up using about half the liquid).
Season generously with salt and pepper to your own taste, and serve with crudities and warm pitta bread.
MACROS
CALORIES 71 PROTEIN 2 CARBS 8 FATS 4 FIBRE 1
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