Recipe: Beetroot Hummus With Quinoa Sprinkles
Posted in: recipe, on 18 Aug 2016
It's hard to believe there was a time when many of us had never even heard of hummus, but over the last decade it has become a grocery staple. More than 40% of us have a pot of hummus in the fridge, and as a nation we spend £60 million on the stuff each year!
Although it's generally viewed as a healthy dip, the oil content of store-bought hummus is quite high, so it isn't ideal if you're trying to lose weight or lower your fat intake. But making your own hummus at home gives you total control over the amount of oil, and it's so easy to make you'll wonder why you haven't been doing this for years!
Thanks to Louola's Superfood for providing us with this recipe. Made using the highest quality organic superfoods, Louola's Quinoa Sprinkles give this dip a welcome, savoury crunch as well as a boost of extra nutrients, protein and fibre.
- 500g Organic Chickpeas
- 2 Tbsp Tahini
- 2 Tbsp Organic Raw Coconut Oil
- 2 Tbsp Kalamata Extra Virgin Olive Oil
- 1/2 Lemon Juice
- 1 Tsp Cumin Seeds
- 2 Small Cooked and Chopped Beetroots
- 2 Tbsp Organic Quinoa Sprinkles with Coconut, Cashew & Beetroot
- Prep: 5 mins
- Serves: 4
- Rating: Easy
1 Drain the chickpeas and process them in your blender.
2 Add the rest of the ingredients, apart from the Quinoa Sprinkles, and blend again.
3 If your hummus isn’t creamy enough, add more olive oil until you get the desired texture. The less olive oil you can add, the lower in fat the hummus will be, but this does not work with just coconut oil.
5 Scatter 2 heaped tablespoons of Quinoa Sprinkles on top & serve!