Pink Hummus

Lasts all week, loves toast, crisp celery sticks, or crumbled blue cheese and walnuts

Welcome back my kitchen fireflies!

More veggie sorcery today. Beetroot firmly puts the super into superfood. (Okay, so it might put the toot into beetroot too, but let’s not speak of that for now).

This purple root veg has long filled the bellies of mankind with boisterous antioxidants and fibre. I can almost feel the fabulousness tap-dance through my system after a plate of roasted beets.

Why tamper with regular hummus?

I hear you. But introducing more diversity into your week and your pipes is a great idea. Our plumbing loves it, as do our little microbes.

Beetroot is a brilliant choice for Peppa Pig obsessionistas or Barbie-loving toddlers. It turns everything, including this hummus, neon pink. And for vegans, beet hummus will provide a nifty source of iron. We need iron for our red blood cells, dedicated to transporting oxygen around the body. No oxygen, no mojo.

Go ahead and grab a packet of precooked, vacuum-packed beet if you fancy. It will still work beautifully, and even reduce the prep time to three minutes.