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.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
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??