Breast cancer sucks. I can think of much stronger words to describe this shockingly terrible disease that has taken so many lives but I think that sums it up. Thankfully there are people out there working tirelessly to try to find a cure. While most of us can’t help physically what we can do is contribute financially so that these people have the funds they need to keep working towards wiping out breast cancer all together. Today it Pink Ribbon Day, a day where we dig into our pockets and do what we can to help. Every little bit gets the researchers closer to finding a cure. There are lots of ways to help and donations can be made on the Pink Ribbon website.
In honour of the day I whipped up a healthy pink snack – beetroot hommus. It’s packed full of healthy ingredients and bright enough to put a smile on your face.
Roast the beetroot by wrapping it in aluminum foil and baking at about 180C fan-forced for 40 minutes or until they are soft. Peel them then chop them up when they’re cool.
Place all the ingredients in a blender or food processer and process until smooth. Add a water little by little to get it to a good consistency. Refrigerate the dip until it is chilled.
Serve the dip with biscuits, cut fruit or sticks of vegetables. Enjoy!
- 3 medium beetroots equal to 1 cup cooked and chopped
- 1 400g(14oz) can of chickpeas, drained and rinced
- 1 clove of garlic, minced
- 1 tablespoons sesame seeds
- 2 tbsp fresh lemon juice (I used juice from a bottle)
- 1 1/2 tsp cumin
- Pinch of salt
- 1 tbsp olive oil
- extra water
- Pre-heat the oven to 180C(356F) fan-forced and cook the beetroots, wrapped in aluminum foil for 40 minutes or until tender. Peel them then chop them into chunks.
- Place everything except the water in the blender or food processor and whiz until smooth. Add water a little at a time to get it to the right consistency.
- Refrigerate until cold then serve with biscuits, vegetables or fruit.