Something that I really like is playing with food colours and creating easy and tasty plates.
This evening I’ve gone for pink and prepared a beetroot hummus which is perfect as a starter, with pita bread or to accompany raw or roasted vegetables.
For those that don’t know it yet, it’s completely gluten-free, dairy-free, vegetarian, vegan, nut-free and great source of protein!! 😉
It’s also very easy to prepare, you just need few ingredients and a blender!
The main components as you can guess are beetroots and chickpeas.
For a quick version, you can use tinned chickpeas and the already cooked beetroots. Alternatively, if time is not a problem, I would recommend using dry chickpeas (cooked in advance, best if left to soak the night before) and fresh beetroots.
The latter option is particularly recommended for those that suffer from IBS and bloating as dry chickpeas, from my experience, are easier to digest than the tinned ones.
Here is the recipe for the hummus with roasted beetroots:
And here the quick version: