To make this hummus, I’m swapping the usual chickpeas hummus for pinto beans. They’re delicious and so versatile. Pinto beans, like any legumes, are packed with plant based protein and great fiber – 2 tbsp of them will give you around 5-6g and 4g of protein and fiber respectively.

Extra superpowers here adds the beetroot, which brings vitamins and minerals like folate (vit B9- essential during pregnancy), iron and vit C. Beetroot is also rich in antioxidants and fiber, and adds a beautiful pink color to this hummus! It’s a perfect snack for an afternoon with friends (crudités, hmmmmmm..) or to keep in your fridge during the week and use in salads or sandwiches. PLUS, it takes just 5 minutes to make – give it a try!

Ingredients

1 can of pinto beans (or equivalent of soaked and boiled beans, i.e. around 9 ounces/ 260g)

2 medium size cooked beetroots (or 1 larger one), cut in pieces/ quarters

juice of 1/2 lemon (more to taste if needed)

1 full tbsp of tahini

1.5 tbsp of olive oil or avocado oil

1 clove of garlic (or sub garlic powder)

salt, pepper to taste

dash of sweet paprika powder

3-6 tbsp of water

Method

1. Rinse the beans and out in a food processor, together with all other ingredients except water.
2. Mix well until smooth, add more salt and pepper for flavor and lemon juice for acidity.
3. If the hummus is too thick, thin it out with cold water. You can use the leftover water from the beans or fresh water. I find that adding a few spoons of water gives my favorite hummus consistency.