Beetroot hummus with homemade tortilla chips
Make your healthy hummus even more nutritious by adding performance-boosting beetroot
- Prep: 5 mins
- Cook: 10 mins
- Total: 15 mins
- Serves: 4
Beetroot adds a whole new nutritional dimension to your already healthy hummus here. It’s not only a great source of fibre, it also contains nitrates which once consumed are converted into nitric oxide which can lower blood pressure, improve vascular function and enhance your performance.
Beetroot also contains anthocyanins which have antioxidant and anti-inflammatory properties.
Ingredients
- 2 x 400g cans chickpeas
- 1 tbsp tahini
- 250g cooked beetroot,
- 2 cloves garlic,
- 75g ricotta cheese
- 1 tbsp extra virgin olive oil
- Juice of 1 large lemon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- To serve
- Splash of olive oil
- Sprinkle of ground coriander
- 1 tbsp flat-leaf parsley,
- For the tortilla chips
- 2-3 corn tortilla wraps
- 1 tbsp cold-pressed rapeseed oil
- Pinch of salt
Methods
-
Step 1
To make the tortilla chips
Preheat the oven to 170°C/gas mark 3. Brush the wraps with a little oil, then cut into ‘Dorito-size’ triangles. Sprinkle with salt.
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Step 2
Lay the triangles out onto two large baking trays. Bake in the oven for 10mins or until crisp and golden. Remove and set aside to cool. Serve with the hummus.
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Step 3
To make the hummus
Drain the chickpeas, reserving some of the chickpea liquid. Place all the ingredients in a blender, season, and blend until smooth. Add a little chickpea liquid to loosen up the mixture if it is too stiff. Have a final taste; you may want to add more salt, pepper, cumin, coriander or lemon juice.
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Step 4
Serve with a little more olive oil, a sprinkle of coriander, the parsley, and enjoy with the tortilla chips.
Kate Percy
Sports nutrition cook and author 
