This delicious hummus recipe was adapted from The Eczema Detox. Try it with crackers and vegie sticks, use a dollop to flavour healthy salads or spread it onto sandwiches or toast for a protein-rich meal.
Beetroots (also known as beets) are highly alkalizing so they add acid-alkaline balance to this dip recipe. Alkalizing foods can help to give a lovely, healthy glow to your skin.
Note beetroot contains moderate salicylates so if you are sensitive to salicylates, simply omit the beetroot for a healthy sesame-free hummus dip.
Serves 6; preparation time 10 minutes (if cooking the chickpeas there is additional soaking and cooking time)
- 1½ cups home-cooked chickpeas (or use 1 x 400g/14oz canned organic chickpeas, drained and rinsed well)
- 1 small clove garlic, minced (optional, adjust to taste)
- 1 tablespoon rice bran oil (see notes for oil choices)
- 4–5 tablespoons (80–100ml/3–4fl oz) filtered water
- 1 tablespoon of grated beetroot (peel it first)
- ¼ teaspoon quality sea salt (canned chickpeas are salty so adjust to taste if using canned items)
If cooking dried chickpeas follow the packet instructions or the following:
Rinse the dried chickpeas, remove any stones or damaged/discoloured ones, then soak them overnight in water. Then drain and rinse well (discard this water). Using newly boiled water, simmer them for about an hour or until soft -- do not add salt during cooking as it might toughen the chickpeas. You will know they are soft when you can mash one using the back of a fork).
Then place all ingredients into a food processor and blend until smooth. Add a splash of water if a thinner consistency is desired. Hummus will last for 4–5 days in the refrigerator if stored in a sealed container.
Note about oil
If you have eczema or salicylate sensitivity use rice bran oil as it is the low salicylate/low amine option. If you don't have eczema or salicylate sensitivity you can use extra virgin olive oil. If you have acne favour e.v. olive oil as it won't increase the oil content of your skin.
Copyright 2018 text and photos by Karen Fischer