Monday, 2 May 2016

Pretty in Pink Beetroot Hummus

You might have noticed that I haven't posted anything in about a month. Reason being that I got ill, I was literally on the floor. I have never felt that exhausted for that long, ever. In addition to exhaustion I had a chest infection which meant I had to give up and take antibiotics. They really helped and slowly I started to recover.
So, forgetting this sad "oh poor me.." story, let's get back to the important stuff. Food!
During that month I had to find meals that were nutritious, but did not need any effort to make, as I simply did not have the strength.
And so this BEETROOT HUMMUS came into my life.
It's tastier to roast the beetroot yourself (better do it with its skin on to retain nutrients), however if you are in a rush you can buy the organic cooked ones.
This hummus is sweet and creamy, in addition to providing you with a protein punch thanks to the beans and tahini.
I had it with falafel for dinner, and vegetables sticks as a snack, but it's super versatile: you could cut a cucumber in thick round slices, and add a dollop of the hummus on top as a fresh and healthy canapé at a party for example. Or use it with some greens and sweet potatoes in a wrap for lunch.
Go crazy!

1 can butter beans
1 medium roasted beet
3 tbsp olive oil 
1 heaped tbsp of tahini
juice of 1 lemon
salt and pepper to taste

All you have to do is roast the beetroots in the oven at 200C for about 30-35 minutes till slightly soft (unless of course you have the already cooked ones). Let cool and peel them, before popping all ingredients in a food processor and whizzing it up for a minute. Not bad ah?

Enjoy your bank holiday,



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