This bright like concoction was no accident. I have it on a Tartine in one of my favourite Bakerys with Roast veggies on. It’s sooo good with literally everything. I had to get home and create myself a version. So after roasting a few too many Beetroot the other night , this seemed like a good time to try it out !
Hummus is so versatile, you can serve it with all sorts. It’s a good source of fats , and protein. It’s naturally creamy and you can flavor it any way you like. Keeps great in the fridge for a few days too.
The weather is getting HOT here. 85° in March? But luckily for me the pool is nice and cool and a nice outdoor lunch is an excellent way to break up the day. So with some cool fresh veggies and a good scoop of Hummus. Everyone seems be pretty happy. Hoping this pink deal goes down well ….wish me luck.
1 Large Roasted Beetroot
1 Carton Chickpeas drained and rinsed
I Lemon – juice and zest
1 Clove Garlic
2 Tsp Ground Cumin
2 Tbs Tahini
If you haven’t already roasted your Beetroot , give it a good hour in a hot oven (400°). Leave it to cool.
Put the Beetroot , Chick peas , Salt , Garlic, Cumin and Lemony bits in a food processor. Blitz till they’re looking fine and crumbly then add the Tahini.
Once you’ve given that another whizz add a bit of water to loosen things a little and scrape down the sides of your processor. Then put it on a drizzle in the oil until it’s a consistency you like. If you don’t want to add too much oil feel free to replace it all with water.
Give everything a taste and add more salt if necessary.
A couple of serving suggestions :
With Fresh veggies.
On a Tartine.
With Chips (fries).
I love it in a jacket sweet potato.
On a salad.
With some Roasted veggies.
Stirred through some Grains.
It’s excellent for a meal on the go !
Hope you enjoy.