Is it just us, or is hummus just about the best thing in the world? It’s so versatile, and seriously delicious, while being packed full of protein and goodness. We’ve turned it in to salad dressing, breakfast on toast, dip and countless other creations but for now we thought we’d share with you the beetroot hummus that we whipped up the other day.
We had a can of chickpeas floating around because we have been experimenting with using aquafaba (the liquid that comes out of the can of beans/chickpeas/etc.) for making meringues, mayonnaise and as an egg substitute for baking. Turns out, it works really damn well! But more on that later.
We chucked the can of chickpeas in, added about half a roasted beetroot, a couple of teaspoons of tahini, a dash of oil, a good squeeze of lemon juice and half a clove of garlic. You can tweak the ingredients to suit your taste and season in accordingly.
We had a can of chickpeas floating around because we have been experimenting with using aquafaba (the liquid that comes out of the can of beans/chickpeas/etc.) for making meringues, mayonnaise and as an egg substitute for baking. Turns out, it works really damn well! But more on that later.
We chucked the can of chickpeas in, added about half a roasted beetroot, a couple of teaspoons of tahini, a dash of oil, a good squeeze of lemon juice and half a clove of garlic. You can tweak the ingredients to suit your taste and season in accordingly.
The easiest way is just to throw it all in the blender, remember to put the lid on, and whazz it up - tasting as you go. If your blender starts sounding sad you might need a little more liquid, add another dash of oil or lemon juice or if the flavours are right just add some water.
The beetroot turns it the most incredible pink colour, and adds a whole load of anti-oxidants and goodness while it’s at it, and the garlic gives it just the right amount of kick. The lemon juice not only makes it taste great, but also makes it perfect to pair with leafy greens to help drag the iron out (citrus + iron-filled-vegetables = more iron for you as the ascorbic acid makes the iron more accessible). We served it on toast with shredded kale and avocado for breakfast. Yummy, healthy and fancy – just how we like it!
SW
The beetroot turns it the most incredible pink colour, and adds a whole load of anti-oxidants and goodness while it’s at it, and the garlic gives it just the right amount of kick. The lemon juice not only makes it taste great, but also makes it perfect to pair with leafy greens to help drag the iron out (citrus + iron-filled-vegetables = more iron for you as the ascorbic acid makes the iron more accessible). We served it on toast with shredded kale and avocado for breakfast. Yummy, healthy and fancy – just how we like it!
SW
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