Beetroot hummus!how amazing is this colour and amazingly simple! I took inspo from saltandlavender when I was looking at her blog and itsallgoodvegan for her loaded hummus
I’ve used this recipe for a while it’s tailored to my pallete so you may have to play around the ingredients!
And it’s a mixture of 3-4 recipes together as above
1 garlic clove
1/4 cup oil
1/3 cup tahini
1/4 cup fresh lemon juice
Ice cold water
1 and half tin drained chickpeas
2 small ready cooked beetroot cut into chunks
Salt to taste
1. Blend oil tahini and garlic into a paste – add a couple of tbsp of ice cold water if you are struggling to blend
2. Add chickpeas lemon juice
3. Blend until smooth (I had to blend for 4 mins!)
4. Keep adding a few drops of water to help with consistency
5. Add your beetroot
6. Add salt as needed
If you are not using a strong blender blend for 30 seconds on and off to stop your motor overheating . It’s tempting to blend it all together but the key is making The tahini fluffy first. Don’t use bottled lemon juice – this was a big big change I made and a tip from – inspired taste and cold water just helps with the blending! I don’t use olive oil as I never have in the house!
Topping : feta beetroot parsley
The girls love dipping carrots into it! Or on a bagel , in a wrap with chopped veg! I use it during the week for hubbies salad!