Acai Berry Beetroot Hummus
- 1 x 400g can of unsalted chick peas, plus half the chick pea water (aquafaba)
- 1 plump garlic clove
- 1 ½ tbsp. tahini
- 2 tbsp. protein powder (soya bean or pea work well)
- 1 ½ -2 tsp. ground cumin (more if you like it spicier)
- 1 tsp. salt
- Ground black pepper, to taste
- 175g cooked beetroot (not the ones in vinegar)
- 2 ½ tbsp. lemon juice
- 2 tbsp. extra virgin olive oil or tap water or more aquafaba if counting the calories
- 1 tbsp. Omega-3 superpowder
- 1/4 tsp. ground paprika
- Optional: garnish of fresh herbs or sprouts
This acai berry beetroot hummus makes a welcome change to conventional hummus combining flavours of earthy sweet beetroot, fruity acai berry with fragrant cumin and paprika and zingy lemon juice.
This dip looks striking served with crudités at parties, barbeques and picnics and is a great way to get more antioxidants into your diet (from both the beetroot and acai berries). Alternatively, serve in wraps or on turmeric protein bread (recipe soon available on this blog).
Fresh acai berries are hard to come by in the UK, but fortunately dried acai berry powder is readily available. I love this one from Nature’s Heart, which also contains sacha inchi and coconut. Both sacha inchi and acai berries are rich in omega 3, 6 and 9 healthy fats, making this dip a super choice to promote brain, heart, digestive, hormonal and immune health.
This dip also delivers on fibre (from the chickpeas and beetroot) and nitrates (from the beetroot), which can help to lower blood pressure, boost stamina and improve cognitive function. I also love to supplement this dip with protein powder (soya bean and pea both work well). This is optional but it makes the hummus creamier!
For those who do not like to waste anything, this is the recipe for you! I have used some of the chickpea water (aquafaba, as it is also known), for the hummus. This water contains nutrients that have leached out from the chickpeas, so adds to the nutritional value and helps you cut down on the amount of olive oil you need to add (a good tip for those counting the calories). You can use the rest of the aquafaba for vegan chocolate mousse.
This dip is can be whipped up in minutes in a blender and stores well in the refrigerator in a sealed container for about 3-4 days.
- Simply add all ingredients into a blender and food processor and mix to combine into a paste.
- Adjust consistency if required with more water (tap water or aquabafa) or olive oil, as desired.
- Decant into a bowl and serve with crudités or smother over turmeric protein bread or wraps and serve.