• Nathalie Morris

Beetroot Hummus

I used to consider hummus to be a 'treat' food, one that I bought for special occasions to serve with crackers and cheese. Since discovering how easy.. and healthy.. and affordable it is to make my own, I've had a tub of homemade hummus in my fridge at all times.



You can prepare hummus in advance and store it in an air tight container in the fridge. It's also very quick to make so you can just whip it up when you have a craving, an unexpected guest, or a dry sandwich.


This hummus is also great in wraps, on toast, with veggie sticks and sweet potato crisps, and served on the side of salads and nourish bowls.


To make a classic hummus, just leave the beetroot out of this recipe.



Ingredients


1 ½ cups of cooked chickpeas

1 beetroot

2 tbsp tahini

2 garlic cloves

1 lemon or lime juice

½ tbsp olive oil

1 tsp cumin

¼ cup water

salt to taste



Method


Drain and rinse the chickpeas, peel and roughly chop the beetroot, and pop the garlic clove in the oven for 10 minutes (you can roast it with the skin on, and it'll come off easily before you need to add it to the mix). If you don't have time, skip the roast.


Add all of the ingredients to a food processor and blend until smooth and creamy.


You can store your hummus in the fridge for up to a week... if it will last that long!



For lunch today, I spread this hummus on our homemade rye sourdough bread with fresh tomatoes, sunflower seeds, sesame seeds, and a sprinkle of salt and pepper.

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