In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.
The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.
Makes approx 600g
3 Large cooked Beetroots, diced
1 can 400g Chickpeas
2 garlic cloves, crushed
Juice & zest of 2 Lemons
4 tbsp tahini
2 tsp smoked paprika
Salt & Pepper
Drain the chickpeas and keep the juice.
Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.
Oh yummy…yummy…yummy! In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.
Makes enough for a medium tub – about 400g
1 can chick peas drained
1 clove garlic – peeled
2 tbsp olive oil
3 tbsp peanut butter
2 tbsp lemon juice
1 tsp sea salt flakes
1 tsp ground cumin
3 tbsp greek yoghurt
1 tsp smoked paprika to serve
Place everything (except paprika) into a food processor and blitz until smooth. If its too thick still add more yoghurt.
Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.