Download my Autumn Wellness E-book

Beetroot & Mint Hummus

This is a very easy hummus recipe and I almost always have it in my fridge!

Method

Place everything in a food processor or blender and blitz until smooth and fully combined.

Taste and add more mint if needed, also some salt and pepper.

Store in an airtight container for up to 4 days in the refrigerator.

Ingredients

1 pot / 200g Hummus


300g Beetroot - ‘ready to eat’


2 Handfuls Fresh Mint Leaves


1 tsp / 6 g Horseradish - optional 1 tbsp / 15 g Agave Syrup


Serves: Makes 5-6 servings


Dietaries: Vegan

Method

Place everything in a food processor or blender and blitz until smooth and fully combined.

Taste and add more mint if needed, also some salt and pepper.

Store in an airtight container for up to 4 days in the refrigerator.

More Recipes


mains


VEG, GF

Spinach, feta and pine nut frittata

Frittata makes a lovely vegetarian main course and is so much lighter than a quiche as it has no pastry. It can be adapted to use whatever vegetables you have to hand and is delicious served warm or chilled.

Read More

Smoothies


Veg

Snickers Smoothie

This decadent, yet healthy smoothie is packed with potassium from the bananas, flavonoids from the cocoa and collagen.

Read More

mains


GF

Salad Niçoise

This wonderful main course salad from Provence is substantial enough to make a perfect lunch with nothing more than some crusty bread.

Read More