Here is what you will need:-
400 grams chickpeas (tin, drained)
4 beetroots (peeled, boiled until soft)
4 cloves garlic (crushed or chopped)
1 lemon juice (freshly squeezed)
90 mls olive oil
1 teaspoon ground cumin
Here is what you need to do:-
Beetroot…forget the pickled stuff in the jars.
Get some fresh beetroots in season now. Roasted, boiled into soups or salads .
Packed full of antioxidants, minerals , fibre and vitamins. And low in fat too. Try this as a twist on hummus .
Chef Stephen Grimes is director of Nutri Nation and all round bad ass in the kitchen
(image source:- theyearinfood.com)
