Gut-Loving Beetroot Hummus

Gut-Loving Beetroot Hummus

Great for your follicular phase but also perfect for everyone in the family.

Flax + pumpkin seeds in beet hummus = estrogen balance support ✨

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I am Kanika.

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Ingredients

  • 2 cups boiled chickpeas, rinsed and drained
  • 2 medium cooked beetroots, quartered
  • 2 cloves garlic
  • Zest and juice from 1 medium lemon
  • 2-3 tablespoons tahini
  • 2-3 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ tbsp flax seeds
  • ½ tbsp pumpkin seeds (or 1 tbsp of follicular phase seed cycling mix)

Method

  1. In a food processor or high-speed blender, combine the chickpeas, cooked beetroot, garlic, lemon zest, lemon juice, tahini, olive oil, salt, ground cumin, flax seeds, and pumpkin seeds.
  2. Blend on high until the mixture is completely smooth and creamy. If the hummus is too thick, add a little water (a tablespoon at a time) or more olive oil until you reach your desired consistency.
  3. Taste and adjust the seasoning as needed. You may want more salt, lemon juice, or a touch more cumin.
  4. Serve the hummus with fresh vegetables, crackers, or toasted bread. It also makes a fantastic spread for sandwiches and wraps, or a creamy sauce for pasta.
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