It is the weekend and the end of a long week back at work after the festive season.

 

If, like us, you are hunkering down this weekend for a couple of days of rest, relaxation and rejuvenation, then what better way to kick it off than with this stunningly pink beetroot hummus and garlic, za’atar and sea salt pita chips.

 

Beetroot is a very rich source of Vitamin C which as a vital nutrient for good skin health. Vitamin C is needed for the production of collagen, the skin’s natural plumping agent. It is also said to promote healing.

 

Chickpeas are a great source of natural protein. Protein is needed in every cell in the body to build and repair tissue, so it is a key ingredient for a healthy looking face. Chickpeas also contain lots of skin-loving vitamins and minerals, such as Magnesium, which helps reduce the fine lines and wrinkles on the skin.

 

Try this healthy and delicious recipe below with caveat that is important to

continue to taste as you go- you may want more or less of the ingredients

depending on your taste. You can always add but you can’t take away!

 

1 1/2 ready roasted beetroots

Zest of a lemon

Juice of half a lemon

2-3 cloves of garlic

2 tbsp of tahini

1 can of chickpeas, drained

Good slug of good quality olive oil

 

Whizz up beetroot, chickpeas and half of each of rest ingredients together in food processor. Taste, season with salt and pepper and continue to add the remainder of the ingredients, tasting and blending as you go until you are happy with the balance of flavours. Finally, drizzle olive oil as it is blending until it reaches desired consistency.

 

Preheat oven to 180C or 160 fan

Split pitas in half and cut them into smallish triangles

Spread out on a baking tray and drizzle olive oil over them and turn them around so covers on both sides.

Sprinkle za’atar, minced garlic and sea salt over them and put the in the oven for up to ten mins- turn over midway to ensure even cooking. Remove from oven when golden and crisp. . .