This beetroot dip is really delicious and the colour is so enticing! It can be a lovely addition to a meal or used as a dip. Either way it is a healthy option for snacking and very easy to make. Most Paleo and Primal followers do not eat chickpeas but if they are a food you consume now and again then this recipe is ideal.

I have made this dip with both steamed and roasted beetroot and have found that roasting the beetroot enhances the flavour of the hummus. The recipe is adapted from one in my favourite cookbook ‘eat well, be well’ from the Gawler Foundation.

Chick peas are a legume and need to be prepared before consuming so as to reduce unwanted digestive discomfort. I would advice to use organic ones in a packet where possible and to soak them for 24 hours in filtered water with one tablespoon of sea salt before rinsing and boiling for around 40 minutes. Once cooled they are ready to be used in the recipe.

Place all of the ingredients in the blender:

2 cups of soaked and cooked chickpeas

1 large beetroot that has been diced and roasted in the oven.

2 small cloves of garlic (more or less depending on your preference)

Cracked black pepper and sea salt to taste

Half a cup of fresh lime juice

At least two tablespoons of extra virgin olive oil (maybe more)

Mix it all up and have a taste. Adjust as per your preferences and if it is a bit dry you can add more oil or lemon juice. The dip can be enjoyed straight away or if left overnight in the fridge the flavours will develop.