Photo and recipe courtesy of: As Easy as Apple Pie
You caught us! We are guilty of snacking at our desk, in the car, and on the go… Sometimes you just need to chow down on something to give you that extra boost of energy to make it through the day. Being said, we are always on the lookout for new, healthy snacks to keep our taste buds happy and our tummies full.
Cue this beautiful snack! Eye-catching and chock full of delicious ingredients, this new twist to hummus makes snacking even more enjoyable. Not only will everyone be jealous of your hot pink treat, you’ll also be chowing down on some serious nutrients, which we think is an even bigger reason to be jealous!
Beetroot is the ingredient to thank for the insanely beautiful hue of this snack. Beets are usually thrown in salads and we’ll be honest, we would have never thought to blend them with chickpeas (but we’re so glad somebody did). Beets are packed with tons of health benefits that many of you may not know about. Read up:
- CANCER PREVENTION — The rich red color of beets actually comes from the cancer-fighting antioxidant betalain. Betalains starve tumors and hinder cell division.
- INFLAMMATION — Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress and helps fight inflammation.
- NUTRIENTS — Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B, & C; beta-carotene, beta-cyanine; folic acid. These are only a few of the many nutrients, vitamins, and minerals that can be found in beets and beet greens.
- DETOX — Beets are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer.
- ENERGY — Beets contain a significant amount of carbohydrates that provide fuel for energy and prolonger activities.
The other key ingredient in this recipe is one of our all-time favorites: Chickpeas. This legume is often tossed in a salad or used in Middle Eastern and Indian dishes such as falafels and curries. Hummus is by far our favorite chickpea dish because it’s so easy, so versatile, and one of the healthiest snacks out there! Check out a few of the reasons why chickpeas should be one of your go-to snacks whether blended, roasted, or tossed in a salad:
- FIBER — Chickpeas are rich in both soluble and insoluble dietary fiber.
- PROTEIN — Chickpeas are a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.
- ENERGY — Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses.
- IRON — Garbanzos can boost your energy because of their high iron content. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism.
- HEART HEALTH — Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Garbanzos contain the significant amounts of folate and magnesium. Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. Studies have found chickpeas lower the risk of heart attack
Basically, this is a snack powerhouse packed with health benefits. Spread it on crackers, dip veggies, or do just about anything with this hummus and you’ve got the perfect afternoon snack!
- 2 medium sized beetroots, skin on
- 1 can (400 grams/14 ounces) chickpeas, drained and rinsed
- 2½ tablespoons tahini
- 2 cloves garlic
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon cumin
- water to thin
- Preheat the oven to 200 degrees C (400 degrees F).
- Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender.
- Once the beetroots are roasted, remove them from the oven and let them cool.
- Peel the skin and chop them into chunks.
- Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
- Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
- If it’s too thick add more water until the consistency is perfect.
- Taste and adjust the seasonings, adding more salt or lemon if needed
- Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.