Beetroot hummus - Julie Buckley

Beetroot dip.jpg

A beautiful dip that tastes amazing without chickpeas which can be high in starch. This one contains butter beans which are much lower in carbohydrate.

Beetroot hummus

2 medium beetroot scrubbed and cut into quarters
1 400g can butter beans drained and rinsed
1/4 c tahini (sesame paste)
1/4 c water
Juice of 1 lemon
1 Tbsp olive oil
1 tsp ground cumin
1 tsp sea salt
Freshly ground black pepper

Place the beetroot on a baking tray and roast for 30 minutes on 180 degrees celsius. Cool and place in a food processor with the remaining ingredients. Puree until smooth adding a little more water if it's too thick.

Sprinkle with sesame seeds and a little more olive oil drizzled over and serve with vegetable sticks and seed crackers

Healthy Eating

-Julie Buckley (Coach/Chef)
Diabetes Clinic New Zealand

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Tony Cutting

Hi, I am Tony Cutting of Tony Cutting Digital.

I love writing, taking photos and promoting People and Kiwi businesses.

I coach business people on how to grow their business. I am a strong advocate of networking, collaboration, collective marketing, digital marketing and learning how to write and take great images.

With these skills you can take hobbies you love and build a business that will succeed.