AuthorNathan
RatingDifficultyBeginner

A stunning addition to any salad or to have with crackers, vegetable sticks or as a spread on some home-made gluten free bread. It has the Inca Inchi Oil in it to provide you with essential omega fatty acids, while the beetroot cleanses your liver.

Yields1 Serving

organic where possible.
 500g Organic beetroots
 1 clove garlic
 50g Changing Habits Inca Inchi Oil
 50g Organic tahini
 Juice of 1-2 lemons (taste after adding the juice of one and add more if needed)
 20g organic, raw and unfiltered apple cider vinegar (Bragg's is a good brand)
 2 tsp ground cumin
 1/2 tsp Changing Habits Seaweed Salt

1

Chop the beetroots into small cubes and roast at 190 degrees celcius until soft, or simply steam them until soft. Either works perfectly and both taste beautiful, though roasting may give it a deeper flavour.

2

Once cooked, set asside to cool and in the mean time get your other ingredients ready.

3

Once cooled, add all the ingredients to a large blender and blend until your desired consistency, either slightly chunky like the photo, or smooth and creamy.

Category

Ingredients

organic where possible.
 500g Organic beetroots
 1 clove garlic
 50g Changing Habits Inca Inchi Oil
 50g Organic tahini
 Juice of 1-2 lemons (taste after adding the juice of one and add more if needed)
 20g organic, raw and unfiltered apple cider vinegar (Bragg's is a good brand)
 2 tsp ground cumin
 1/2 tsp Changing Habits Seaweed Salt

Directions

1

Chop the beetroots into small cubes and roast at 190 degrees celcius until soft, or simply steam them until soft. Either works perfectly and both taste beautiful, though roasting may give it a deeper flavour.

2

Once cooked, set asside to cool and in the mean time get your other ingredients ready.

3

Once cooled, add all the ingredients to a large blender and blend until your desired consistency, either slightly chunky like the photo, or smooth and creamy.

Beetroot Hummus
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