Today I would like to introduce an important change to the blog. As you might know, in September, we’re going to publish an eBook with healthy brunch recipes. At the moment only available in Spanish but we definitely want to translate it in English as well.
Thanks to this project I became passionate about healthy food, which I am gradually introducing to my day to day life. And as this space is very much about brunch, I thought that all you readers might like to have some healthy brunch recipes that you can make at home.
Beetroot Hummus
I would like to start with a recipe for beetroot hummus. You might have made hummus before – it’s an easy recipe, and most importantly it’s very versatile. This purple version is made with red beetroot, and the colour is what makes this recipe really special.
If you’re not a big beetroot fan, don’t worry because the flavour isn’t really very strong at first. It does develop after a few days, though.
This recipe is ideal for a picnic, or a buffet where people can help themselves to as much as they like. I recommend having it with some crudites – raw vegetables like carrots, cucumber or celery.
It’s also perfect on toast. In this version I’ve added some avocado and black sesame seeds, and it was simply delicious.
Nutritions facts of beetroot hummus
The main ingredients for this recipe are chickpeas and beetroot.
Chickpeas are one of the most high-energy legume, thanks to their carbohydrate, which release energy slowly, is ideal for when you need a bit of energy over a long period of time. Their high fibre content helps regulate the intestine, and promotes a healthy digestive system. Fibre also reduces high blood cholesterol and can lower the risk of cardiac diseases. Some of the vitamins and minerals chickpeas contain are calcium, potassium, iron, magnesium and phosphorous – which helps keep up our immune systems.
Beetroot stands out for its high vitamin C content, as well as iron and folic acid. Moreover, its flavonoid content (a kind of anti-oxidant), considered in a balanced diet, helps to prevent cancer. Finally, the folic acid in this tuber acts as protection against cardiovascular disease.
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Instructions
- Mix together all the ingredients, except the water, in a blender.
- Add the water little by little until the ingredients come together.
- Be careful, you might not need all the water. Beetroots are quite juicy and hummus should have the consistency of cream.
Notes
If you’re using canned chickpeas, rinse them in running water and drain them before you use them. If you’re using dry chickpeas, remember to leave them to soak for at least 12 hours before cooking them.
If you don’t have any Tahini at home, I recommend this one, which is organic.
Follow my pinterest board Healthy Brunch to find more recipes.
