I find dips incredibly useful for increasing vegetables in the diet, and they make a very  quick and easy snack for hungry kids. Humus is an easy go to food for lunch when eating a more plant based diet. Shop bought humus makes life simple, but if you get chance you can make homemade humus quite easily and you can be creative with different flavours. We are still getting beetroot in our seasonal share so we are enjoying a beetroot version this week. I made this for my launch event this time last year & it is a vibrant and tasty addition to any buffet table!! Chickpeas are a great source of fibre & vegetable protein, so can help to maintain stable blood sugar levels for long lasting energy. The fibre and low calorie content also make it a good choice for maintaining a healthy weight. Beetroot is also a rich source of fibre but also a great source of nutrients and antioxidants, with many health benefits.

Ingredients

125g raw beetroot
1 x 400g chickpeas
Lime juice to taste
Fresh mint to taste
Salt & pepper to taste

Method

Preheat oven to 200C

Place the beets in a baking dish, add 5mm water & cover with foil

Cook for approx. 45 minutes until tender

When cool enough to handle, peel & cut into wedges

Whizz in a food processor with remaining ingredients

Chill

Enjoy!