Introduction: QUICK AND EASY BEETROOT HUMMUS
Sent Le Hüsband to the shops to buy some beetroot, I asked for some raw beetroots with dirt on them as I needed them for my pinky-red warm breakfast smoothie bowl.
He came back with some cooked beetroot as they did not have any raw beetroot - so with my smoothie dreams over I decided to get creative with these cooked beetroots.I remember the first time I had beetroots, my Mum was going through a juicing phase cos there was this diet 'Hallelujah Diet' where you had to eat everything raw.
Anyhoo I came home from Uni and like most Mums, mine complained about me looking ill and underfed. Fair enough a diet of 2-minute noodles is anything but balanced. She decided to make me some beetroot and aloe vera juice and I drank it for peace sake as It was absolutely disgusting BUT that was not the worst part. I went for a wee a few hours later and my urine was blood red!! I thought I was dying and bleeding to death (yeah yeah over dramatic I know) but it was scary!
I have gotten over my fear of the red root veggie and I quite enjoy it cooked as the cooking process gets rid of the tangy taste and all you are left with is a potato-ey red root vegetable.This recipe is so easy and there are many recipes online so you can make it with whatever you have at home.
Step 1: Ingredients
The ingredients needed for this hummus are;
- 2 medium cooked beetroot
- 1 tbs of lemon juice
- 15-20g of sunflower seeds OR 2 tbsTahini or 100g of canned chickpeas
- Pinch of salt
- 1 crushed garlic clove
Step 2: Instructions
Whizz ingredients in a high-speed blender and voila beetroot hummus!!
Serve with your favourite veggies for a crunchy snack or Crudités for a dinner party appetiser or Hors d'Oeuvres
That was super easy right??
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