Beetroot and Parsley Protein Houmous

Serves 4-6

  • 240g cooked beetroot, roughly chopped
  • 1 x 400g tin of chickpeas
  • 6 tablespoons olive oil
  • juice of a lemon
  • 2 tablespoons MACACHA
  • a large bunch fresh parsley, roughly chopped
  • 1/4 – 1/2 cup water
  • Optional: salt, pepper, ground cumin.
  1. Drain the chickpeas and rinse them well then add to a food processor with the beetroot. Pulse a couple of times to start to break them down. Add the olive and half the lemon juice then continue to blend, remove the feeder tube and slowly pour in 1/4 cup of water.
  2. Use a spatula to scrape down the sides to make sure everything is puréed evenly, add the parsley  and pulse a couple more times before also adding the MACACHA.
  3. Pop the motor back on and process again before testing the taste and consistency – season if you wish, play with extras like ground cumin to your preference and add the remaining lemon juice if you feel it needs it. Blend again using the other 1/4 cup water to thin it down if it’s too thick.
  4. Decant into an airtight container, it will keep fresh in the fridge for 5 days.