Hang on! Don’t go yet! Stop judging the book by its cover. I mean by it’s title. I know beetroot hummus may sound uninviting at first but I promise it’s one of those tantalizing recipes that you don’t have to work your butt off for hours. I am not exaggerating, that’s how I felt when I first tasted it. Imagine having such a bright looking spread on your toast, it’s almost not supposed to be on that toast. It’s like a raspberry ice cream with garlic. Did I sell it to you yet? Ok it doesn’t taste like raspberry ice cream but it is a garlicky cream that you can dollop on almost anything. It’s luscious and guilt-free at the same time. I am obsessed with these kinda recipes. Got one? then share it with me.
When it comes to feeding these bunch here, nutritious is important but easy and quick is more important than that. I make a version of hummus every week. We use it for lunches, whether it’s on a piece of my sourdough bread or a bowl of salad. That’s the best part of it. It’s there when I need it. I am at home for lunch so my food would be based around something quick yet tasty.
If you’ve never made hummus before, here is a basic recipe for you. After you made your hummus simply add some roasted or steamed beetroot and blend it all again till you obtain a creamy pinky delight. This is a life-changing recipe. I mean it.
- 2 organic baby beetroots (steamed or roasted)
- 2 small garlic cloves
- 1 can of chickpeas drained
- 2 table spoons of tahini
- 1/4 cup of good quality olive oil
- Juice of 1 lemon
- salt and pepper to taste
- Roast or steam the baby beets. I steamed them in the microwave for about 10 minutes.
- Once the beets are cool add them in a food processor. Blend till smooth.
- Add the rest of the ingredients and pulse till all combines into a silky paste.
- Adjust the seasoning and serve!