Beetroot, Lime and Mint Hummus

INGREDIENTS:  (Serves 4)

150g pre cooked beetroots

400g Tinned Chickpeas (240g drained weight)

15g Fresh Mint

2 Limes (Juice and Zest)

1 Garlic Clove

3tbsp Rapeseed Oil

 

RECIPE:

Rinse and drain chickpeas.

Roughly chop beetroots into smaller chunks and put in the blender with the chickpeas. Blend until chunky paste forms.

Finely chop the mint (reserve 1 or two leaves for decoration) and add to the blender along with the lime zest (reserve a little for decoration), lime juice, crushed garlic and oil.

Blend until smooth and season with a little sea salt and black pepper to taste. Blend until well combined.

Scoop into dish and top with lime zest and mint leaf to garnish.

 

MACROS: (For ¼ of the mix)

Calories = 157kcal

Protein = 5.4g

Fat = 9.3g (Saturated fat = 0.7g)

Carbohydrates = 13.7g (Sugars = 3.6g)

 

NOTES:

I served mine with asparagus which I simply chargrilled in a frying pan, but you could use kale chips, vegetables batons, sweet potato chips etc. Also goes well in salad and as a replacement to ketchup.

 

TTH x