Beetroot Hummus

So making hummus is a relatively new thing for me but I am a little bit (or maybe a lot) obsessed. Especially with this one - firstly, its pink which is usually an automatic win in my eyes. But, most importantly, beetroot humous is packed with goodness and makes the perfect dip or side.

Beetroot has powerful antioxidant properties which help to protect against health problems like heart disease and stroke. As well as being packed with nutrients, it is high fibre, low calorie, almost fat free and is converted by your body to sugar very slowly which is great for stabilising blood sugar and so important for your energy levels. Chickpeas are a great source of protein and fibre. They are also really great for regulating energy and heart health!

And even better, this recipe is so simple to make - all you have to do is throw all the ingredients in a food processor!

Ingredients

200g beetroot
200g chickpeas
2 tbsp of tahini
1/2 lemon (squeezed)
2 cloves of garlic (crushed or chopped)
3 tbsp olive oil
black pepper

Steam the whole beetroot (with skins on) for about an hour. Once these are nice and soft, leave them to cool and peel off the skin.

Then just put all of the ingredients into a food processor and watch it turn into a beautiful pink hummus! Grind some black pepper in as it mixes and add water or a little extra oil until it is the desired consistency. It's that simple!

Kale Crisps

Well this one sort of does what it says on the tin!
I love kale crisps but buying them is not cheap at all so I have decided to make my own....

All you need is kale, seasoning and a little bit of oil.

Preheat the over to 180°C
Cut the kale leaves off the stalks

Lay in a baking tray and add salt and pepper

Drizzle in oil and use your hands to get an even covering
Cook for 10-15 minutes until slightly crispy

They even went down well with my mum who has put in an advanced order for her next dinner party....