No, this is not a raspberry mousse, much as I’d like one! It’s beetroot hummus – and an oil-free, vegan, gluten free and soy free one no less! The colour, you ask? Tinned beetroot for the win! If you can boost the nutrition of your snack with a multitude of vitamins, minerals and antioxidants all while turning it the most stunning colour ever, why wouldn’t you? And with eight simple ingredients you possible have sitting in your pantry right now (or can easily enough pick up from the store), there is just no reason not to make this hummus and impress your guests and your family (and yourself) with this beauty. This is pretty much an instant affair, so a good candidate if you have friends dropping in unexpectedly.
I am not exaggerating if I say that it tastes absolutely a-maaazing. I love any version of hummus, but the sweetness of the beetroot just works perfectly to offset the earthiness of the chickpeas and the pungent garlic. My toddler is in love with this hummus which is the biggest compliment ever as at the moment she seems to be the pickiest eater ever! So I’m happy that I’ve got something for her that’s pink and still good for her. 🙂
One word of warning – this hummus may be “oil-free”, but due to the lovely tahini it is not “fat-free”, so moderation – if you can! – is key.
Oil-free Beetroot Hummus
1 tin chickpeas, drained and rinsed
1/3 tin tinned beetroot, drained (not rinsed)
2 tbsp tahini (sesame paste)
1-2 tbsp plant milk (depending on how you like the consistency)
1-2 cloves garlic, minced (depending on your taste)
dash of lemon juice
1 tsp smooth mustard
1 healthy pinch of Maldon Sea Salt
Simply blitz all the ingredients in a high-powered blender until completely smooth, then transfer to a bowl and chill until using. Lasts about one week in the fridge.