Pickled Beetroot & Blueberry Hummus
Updated: Jan 31
I know what you’re probably thinking…pickled beetroot and BLUEBERRY hummus!? This lady has got to be out of her mind!?
Well, while this may be true…the deliciousness of this hummus is also true and so if you’re looking for something to pull you outside of your food comfort zone, then I do hope that you might give this hummus a try.
I love this hummus for its vibrant colour and dynamic flavour profile. The balance between the sweet blueberry, sharp vinegar and earthy beetroot is a winner in my mind. However, naturally, as a health professional, it is the many added benefits which such a rich purple food provide that gets me extra excited.
As many of my clients can attest to, I am forever reminding them of the importance of variety and diversity in their diet – both in food type and food colour.
Blue-purple are a special category with a host of beneficial compounds including anthocyanidins, procyanidins and resveratrol (to name a few). When I think of blue-purple foods, I am thinking of cognitive health and anti-ageing. They hold several anti-inflammatory phyto-antioxidants which support your brain, heart and all-over cellular health.
2 medium pickled beetroots, roughly chopped
½ cup blueberries
3 tbsp tahini
1 ¾ cup cooked chickpeas
¼ lemon, juiced
salt & pepper, to taste
Simply add all of your ingredients to the blender and blitz until you reach your desired texture. If you prefer a smoother hummus, add the beetroot and blueberries to the blender first and blend until smooth; then adding your remaining ingredients.
Will keep in the fridge for up to one week.