Beetroot hummus
Another seasonal vege put to great use! Beetroot hummus is such a fantastic colour, nice and healthy, and super tasty. I served mine on some toasted spelt bread with rocket and a drizzling of sesame oil. Bonus: the recipe is also hypoallergenic!
- 2 x beetroot, peeled and cooked until tender
- 1 cup x chickpeas, soaked overnight and cooked until tender. Reserve the of the cooking liquid to add while blending
- 2 x garlic cloves
- 1 x tsp ground cumin
- 2 x TBSP tahini
- 1/2 x lemon, juiced
- Salt & pepper, to season
- Sesame or extra virgin olive oil, to serve
Put everything (except the oil) into a blender with a good seasoning of salt and pepper. Blend while slowly pouring in a steady stream of reserved chickpea water until a desired consistency is reached. I like my hummus a bit chunky… Finish with a drizzle of sesame oil and a sprinkling of cumin (if desired).
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ozzylot reblogged this from cookingwithnothing and added:
Hmmm. Gonna haveta try this.
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