A morning of experimenting with beetroot

I do love colourful food, and so when I recently saw a picture of beetroot hummus I knew I definitely had to give it a go. The recipe I followed was ridiculously easy and wonderfully healthy. Basic ingredients are: roasted beetroot (about 3 small ones; peeled once cooked), 1 can of chickpeas, lemon, a couple tablespoons of tahini, chilli flakes, smoked paprika, garlic, salt and pepper. Once the beetroots have finished roasting, whack everything in a blender and there you have it. This recipe should be finished with dill and feta, neither of which I had, so I simply garnished it with a few pine nuts and watercress for colour. Coriander, chives, or spring onion would be another great choice. This dish is perfect for gluten and dairy free diets like mine!

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