‘Abandon everything else you’re doing and start producing this stuff full time!’ So said our taste tester for this Vegan Beetroot and Chickpea Spread, which we reckon says all you need to know.
It’s super-tasty, of course. Easy to make, naturally. Plus you get a good protein hit from the chickpeas, as well healthy doses of fibre, magnesium, iron, zinc and other nutrients. And, as we’ve mentioned before, beetroot makes you run faster. Even if you don’t run, make sure you have beets in your diet – they’re unbelievably good for you. Don’t just take our word for it; check out Love Beetroot for everything you need to know about this amazing vegetable!*
This spread goes brilliantly with some fresh salad leaves and Bibi’s Chia Seed Pitta Breads or regular shop bought ones if you don’t have time to be the domestic goddess she is.
Vegan Beetroot and Chickpea Spread
3-4 whole beetroot
Large handful fresh mint
Tablespoon olive oil
1 tin (400g) chickpeas, drained (save the liquid from the tin when you drain them)
Tablespoon sunflower seeds
Salt and pepper to taste
1 Preheat oven to 190°C/Fan170°C/Gas 5/
2 Scrub the beetroot but don’t peel it . Chop it into 2cm cubes and place in a roasting pan with the olive oil. Roast for 30-40 minutes (keep checking) until the beetroot can be easily pierced with a fork.
3 When the beetroot is cooked, peel off the skin (it will come away easily) and cut off and discard any rough bits.
4 Place the beetroot and all of the other ingredients in a food processor (or a container suitable for use with a stick blender). Pulse until spreadable but still with some texture. If the mixture is too stiff, add a little of the liquid from the tinned chickpeas until you get the right consistency.
*We LOVE that there’s a website called Love Beetroot… 🙂