The red beetroot has never been popular, considering that there are not many which as the same color. Initially, I was always hesitant to take the first bite assuming that it would be overpowering and may taste all together yucky. But this preparation along with the addition of Moringa takes the humble hummus to altogether a different level. One more innovative way of having moringa in your diet. You can have it with bread, as a dip, or just plain snack. So, if you want a side dish that has its health benefits (important) and is instagrammable (way more important), this beetroot moringa hummus is a cool recipe you should 100% try.
Moringa Beetroot - Hummus with a Twist
Rated 4.7 stars by 3 users
Category
Dips
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Calories
220
Our Moringa Beetroot recipe is absolutely fabulous!
- Looks deep red (and you will be able to instagram it!)
- It has garlic and lime to give the punch (amazing!)
- It is full of nutrients (Moringa+Beetroot=Awesomeness)
- The preparation is super-creamy & delectable
Beetroot is packed with essential vitamins, minerals, and plant compounds. There are very few vegetables that can give all such nutrients while having a small calorie count (100 gms of beetroot has only 44 calories). It has dietary nitrates which can enhance athletic performance. No surprises why beetroot is so popular with runners & cyclists. If you are into the sport, you should find new reasons to have beetroot.
Moringa while having a great impact on your skin and hair, it is rich in Iron & vitamin A. Iron is an important nutrient to reduce fatigue and tiredness in your body. The high iron content of Moringa powder also makes it ideal for vegan, vegetarians, and those who are deficient in iron.
And it is very easy to make. The maximum time goes in preparing the Chickpeas & the Beetroot.
Once you have got all your ingredients, it is a matter of putting all into a high-speed food processor. So here we go. Try the amazing Moringa Beetroot Unbeatable Hummus recipe.
Author:Anita
Ingredients
1 and half cups Chickpeas
1 small Beetroot (size of a fist in size)
1 for juice Lemon
2 cloves Garlic (you can one more if you want a bang)
2 tbsp Tahini
-
2 tbsp Good Lyfe Project Moringa Superleaf Powder
1/4 cups Virgin Olive Oil
Salt and Black pepper to taste
Directions
Cook Chickpeas in water in a pressure cooker. You would need to add double the volume of water and cook it for 45 minutes. I also prefer to take off the skin of the chickpeas for a smoother consistency.
Similarly, scrub the beetroot (don't peel) and boil until soft. you can use a pressure cooker or a microwave steamer for this. Care should be taken that the beetroot is tender and not too soft. Peel the beetroot when cooked
Put all the ingredients except Chickpeas in the blender and run till it becomes a fine paste
Add Chickpeas and blend further. You should get a nice pink colour
Drizzle in the Olive Oil as the Hummus is mixing
Taste and adjust seasonings as needed. If you need to add more salt, lemon juice, or olive oil go ahead and do that. If it’s too thick, add a bit of water.
Your Hummus is ready to be served
Recipe Note
Once you've tried this recipe of hummus, you can pair it up with bread, potatoes, pita chips, vegetables, falafels (!), and countless other food items. This will last in your refrigerator for 4-5 days. So if you are running out of options for your lunch or snack, it can come in handy.
So go ahead and share with your comments. Better still share it on Instagram and inspire all to go the healthy way. Tag us and you may be featured in our blog and also win!
Nutrition
Calories 220, Protein 10 grams, Fiber 8 grams, Carbs 20 grams
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