Hummus is such a great snack. It has high levels of protein and fibre and is is also very simple to make yourself. This recipe also contains beetroots which give it a great colour, flavour and also even more health benefits!
In Traditional Chinese Medicine - chickpeas are said to be sweet in flavour and benefit the spleen/pancreas and stomach - aiding digestion and energy production. They are said to be blood building and with high levels of iron you can understand why.
Beetroot is said to purify the blood, moisten intestines and benefit the liver - moving ‘stagnancy’ and helping liver ailments in general.
A silicon rich vegetable - beetroot has some other great benefits that are worth considering
1. Lower Your Blood Pressure
Drinking beetroot juice has been found to help lower blood pressure… in a matter of hours!
The benefit likely comes from the naturally occurring nitrates in beetroot, which are converted into nitric oxide in your body. Nitric oxide, in turn, helps to relax and dilate your blood vessels, improving blood flow and lowering blood pressure.
2. Boost Your Stamina
If you need a boost to make it through your next workout, beetroot may again prove valuable. Those who drank the juice prior to exercise were able to exercise for up to 16% longer.
The benefit is again thought to be down to nitric oxide reducing the oxygen used in exercise.
3. Rich in Valuable Nutrients and Fibre
Beetroot are high in immune-boosting vitamin C, fibre, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beetroots also contain the B vitamin folate, which helps reduce the risk of birth defects.
The cross over between the ancient health benefits and the modern ones are really interesting. I hope you enjoy this simple, delicious hummus recipe
2 tins chickpeas
2 large beetroots
2 tbsp tahini
2 large garlic cloves
The juice of half a lemon
1 tsp cumin
salt and pepper to taste
Preheat your oven at 200 degrees centigrade (400 Fahrenheit)
1 Peel your beetroots and cover them in foil with some water. Roast in the oven for around 50 mins. This really depends on the size of your beetroots, they are ready when you can easily pierce them with a knife.
2 In the food processor place the tahini, garlic, chickpeas, lemon, cumin beetroots and blitz until smooth. If the mixture is too thick add a little water to make it smoother.
3 Serve and top with some parsley or sesame seeds.