Beetroot Hummus

Beetroot Hummus
Beetroot Hummus
Servings Prep Time
250g 10minutes
Cook Time
1h (if cooking the beetroot yourself)
Servings Prep Time
250g 10minutes
Cook Time
1h (if cooking the beetroot yourself)
Ingredients
  • 320g chickpeas(or 1 x 400g tin) drained. Keep the water!
  • 1 beetrootYou can by it ready boiled, or you can wrap a raw, unpeeled beetroot in foil and pop it in the oven at 180°C for about 1h until a knife easily runs through it. When it's still slightly warm, it's very easy to peel the skin off with your hands. Get ready for very pink hands and very pink tea towels though!
  • 3tbsp tahini
  • 1clove garlic
  • 1/2tsp cumin
  • 1/2 lemonjuice
Instructions
  1. Literally blitz or blend everything together and adjust the seasoning. These ingredient quantities will vary very much according to the beetroot. You may need to play around with the other ingredients to make it hit the right note. You basically want some nuttiness from the tahini to pull through, with a slight zing from the lemon juice and a humm of beetroot in the background. If you feel you've gone overboard on the nuttiness, just add a splash of water or lemon juice!
  2. The colour will also change according to the beetroot - I think I've gone through pretty much every shade of pink, all the way to bright purple, every time I've made this hummus!
  3. Enjoy!

Light & Summery Gazpacho

 

It’s finally starting to look like Summer! And with it comes the perfect excuse to make my favourite – Gazpachooo (not that any excuse is needed).

It is a bit of a dangerous one though – every time I make gazpacho I remember how much I adore it and it becomes my meals for the next week until I force myself to eat something else – it’s too delicious! And now that everything’s in season, your gazpacho will taste like heaven.

Continue reading “Light & Summery Gazpacho”