This vibrant hummus goes perfectly with my edamame falafels and makes for a really colourful meal.
Ingredients:
400g tin chickpeas
4 cooked baby beetroots
2 tablespoons tahini
2 tablespoons lemon juice (or juice of 1 lemon with grated zest)
2 tablespoons or 30ml extra virgin olive oil
Method:
Add the drained, rinsed chickpeas to a food processor with all the other hummus ingredients. Add a little water if necessary to make a soft textured hummus.
Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs
