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Beetroot Hummous

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Guest post from the amazing Clare of the Little Bear Cakery!

Beetroot hummous

Beetroot hummous

I have an amazing local greengrocer. There’s nothing I love more on a Saturday morning than browsing the shelves of delicious fresh produce. Every time I go I seem to find something new and this week’s discovery was individual fresh beetroot that they have ready-cooked for you. It seemed like the perfect ingredient for a quick and easy healthy hummous. There is no oil in this recipe apart from a tablespoon of tahini so it’s great for a quick snack or light lunch.

Ingredients

  • 1 cooked beetroot, approx 175g, peeled and roughly chopped
  • 1 400g tin chickpeas, drained and rinsed
  • 1-2 cloves of garlic, finely chopped
  • juice of 1 lemon
  • a few sprigs of thyme, leaves picked
  • 1 tablespoon of tahini
  • salt and pepper to taste

Method

  1. Place the beetroot, chickpeas, garlic, thyme and tahini in a food processor.
  2. Squeeze over half of the lemon juice and a generous pinch of salt and pepper.
  3. Blend all of the ingredients together to a course paste, stopping the processor a few times to scrape the sides.
  4. Give the hummous a taste and add further lemon juice and seasoning to taste. I used all of the juice of 1 large lemon but the amount required will depend on how juicy your lemon is and your personal taste.
  5. Serve with toasted pitta and crudites.

For more recipes and cakespiration visit the Little Bear Cakery blog and website, or find Clare on Instagram and Twitter.

The post Beetroot Hummous appeared first on Peach Trees and Bumblebees.


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