A healthy snack for those with diabetes
Want to up your hummus game? Roasted beetroot make a delicious and colourful addition to regular hummus. Beetroot are also a rich source of betalain and neobetanin, nutrients that have been found to help lower glucose levels and increase insulin sensitivity.
When making any type of hummus, you’ll get a smoother result if you peel the chickpeas first. Put the chickpeas into a large bowl of water and rub them between your hands; don’t worry about trying to get every single one. Give the water a swirl and the skins will float to the surface.
Serve with crudités for a healthy snack or light meal. Once made, this will keep in the fridge for several days.
- 2 small beetroot
- 1 tsp olive oil
- ½ x 400g can of chickpeas, drained and rinsed
- 2 tsp tahini
- 1 tsp soy sauce
- 50g feta cheese
- 1 tbsp lemon juice
- Salt and pepper to taste
- Preheat the oven to 190°C fan/gas mark 5. Top and tail the beetroot – cut off the stalk and thin root – and cut into four or six wedges. Coat in oil and roast for 30-40 minutes.
- Take out of the oven and leave to cool. Peel the beetroot once cooled.
Add the peeled beetroot to a food processor, mini chopper or blender with the other ingredients and blitz until smooth.
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