Hummus is my all time favourite starter/snack, I just love it and couldn’t live without it! When I started a vegan diet I ate hummus everyday for more than a year, I was addicted to it and it was an effortless way to get protein. Hummus will forever be one of the easiest ways to add a special dimension to a salad 🙂 This one is incredibly delicious even if you’re not a big fan of beetroot. Due to the beetroot being roasted with garlic you loose the characteristic earthy flavour and just adds nutrients and a savoury taste to the typical hummus recipe.
Ingredients:
2 Tins chickpeas (rinsed and washed)
150g Beetroot
3 Garlic cloves
Juice of 1 lemon
2tbsp Tahini
1tbsp Olive oil
Salt (around 1/4tsp)
Pepper
+ Water to obtain desired consistency
Method:
1. Peel the beetroot and garlic and roast at 180C for around 15 minutes till it’s tender and slightly golden
2. Combine all ingredients (Chickpeas, juice 1 lemon, tahini, olive oil, salt, pepper and the roasted beetroot and garlic) in a food processor apart from the water
3. Once the hummus starts to look nice and smooth, test the flavour and add water to obtain desired consistency (I added 4 table spoons of water) and blend again
4. Serve with some extra olive oil, salt and pepper.
No Comments