BEETROOT HUMMUS - SERVES 6
1 tin x chickpeas, drained and rinsed
2 x medium cooked beetroots cut into quarters
2 x cloves garlic
zest and juice from 1 lemon
2-3 x tablespoons tahini
2-3 x tablespoons olive oil
¼ teaspoon x salt
½ teaspoon x ground cumin
1. Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that's ok. If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
2. Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
3. Refrigerate or use immediately. I like to serve it at room temperature.
4. Beetroot hummus will keep in the fridge, covered well, for 4-5 days.
CARROT HUMMUS – SERVES 6
500g x Carrots
1 tin x Chickpeas
100ml x Olive oil
3g x Cumin
5g x Masala
2g x Salt
2g x Pepper
1. Place peeled and sliced carrots in a ovenprrof dish, coat in oil and add spices. Roast at 160C until the carrots are soft and cooked must not be crunchy.
2. Strain your chickpeas, add the cooked carrot, tahini and seasoning and blend till smooth.
Avo, baby spinach & Dill hummus – 6 portions
1 Tin x Chickpeas drain and rinse
1 x Large Ripe Avocado or 2 small avocados
1 cup x Fresh Dill Chopped
100g x Baby spinach
Lemon juice to taste
2 tbsp x Olive Oil
1/4 cup x Tahini
1/2 tsp x Crushed Garlic
1/4 tsp x Salt and Pepper
1. Drain and rinse the chickpeas. Add the chickpeas to the food processor. Mix these first on their own so they get extra creamy.
2. Add all other ingredients in the food processor.
3. If your hummus is extra thick, add in more olive oil to thin it out.