Vegan Beetroot Hummus

Serves: 2 1/2|Prep: 5 min

This red earthy hummus dip is a nutritious addition to sandwiches, flatbread chips, veggie sticks and can be enjoyed on its own. It can be introduced to little ones right from the start (omit the salt for babies under 1 yr). Hummus is such a fabulous option as it counts towards your child’s protein, carbohydrate and vegetable intake. With the addition of beetroot, you can be assured that they are receiving a whammy full of antioxidants and vitamin C with each mouthful.

Ingredients

Method

1½ cups cooked chickpeas
2 cups beetroot, peeled, cubed and cooked or roasted
¼ cup tahini, hulled
1-2 garlic cloves, peeled and crushed
¼ cup lemon juice
1-1½ tsp ground cumin
¼ cup extra virgin olive oil
sea salt and pepper, to taste

1.	Place all ingredients in a blender and blend until smooth and creamy.
2.	Use as a dip for veggie sticks or homemade crackers.

Tip:

Substitute beetroot for any sweet root veggie fo choice, including carrot, pumpkin, sweet potato and parsnip. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.