A quick dip that vegan-friendly, and lactose/gluten-free
Ingredients
4 medium sized beetroots
2 tbsp tahini
5 tbsp lemon juice
1 small clove garlic, chopped
1 tbsp ground cumin
zest from 2 lemons
pinch of Kosher salt
ground pepper to taste
Directions
1. Peel, cube and cook the beetroot. Roast in the oven for up to 60 minutes if you want to draw out the sweetness of the vegetable, or simmer for 20 minutes on the stove.
2. Let cooked beetroot cool.
3. Place beetroot, tahini, garlic, cumin, lemon zest and salt in a food processor and blend until desired consistency is achieved.
4. Introduce lemon juice and pepper.
5. Leave to settle.
6. After 3 minutes, pulse a final time so pepper and juice combine evenly.
7. Pour into bowl and serve immediately.
*** Beetroot hummus can keep for 3 days if stored in a sealed container in the fridge. Stretch shelf life to 16 days if placed in the freezer***
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Feeding the family this Festive Season needn't be a chore. I've got a great deal of recipes that are easily to follow and incredibly delicious.
Have you tried my Bacon-Wrapped Brussel Sprouts? The Pineapple-Stuffed Sticky Chicken recipe I developed is a great twist on the classic roast traditionally served this time of year.
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