I love humous and eat some most days either with carrot, celery or chicory, spread on oatcakes or simply with salad or roasted veggies. I prefer to make my own if I have time so that I know exactly what’s gone into it, especially generous amounts of polyphenol rich organic extra virgin olive oil, known to have numerous health benefits. We grow lots of beetroot in our garden, so recently I’ve been adding this to the chickpeas which makes it a wonderfully rich colour and gives it added antioxidants. Chickpeas are a great source of phytoestrogens and fibre, so are great at supporting female hormone balance.
1 small beetroot raw, peeled and chopped (100g)
1 x 400g tin of chickpeas drained (or 450g chickpeas if you’re soaking and cooking your own)
60 mls extra virgin olive oil
Juice of a large lemon
1 heaped tablespoon of tahini
1 teaspoon of ground cumin
Salt and pepper
Place the beetroot into a food processor and blend for a few seconds.
Add all the other ingredients except the salt and pepper and blend until smooth, adding more oil, lemon juice or a dash of water to get the consistency you want.
Taste and season.
It will store covered in the fridge for 3 to 4 days, although is best eaten straight away.