Tuesday, 3 January 2017

First time hummus

I haven't posted for so long. Years. Half is no longer Half and should probably be known as Little. Although still has a mini appetite.
Anyhow, new year and that. Trying to eat less meat, less food, more nutrition. Since my absence I have still been cooking (obviously) but the variety and the non meal stuff has tapered off a bit. So what a good and easy way to start off 2017. First time hummus, but not just hummus but beetroot hummus. Mainly because I just found a packet of the vac packed stuff in my fridge. 
Lovely and pink in colour as well as being super tasty. 

What you need
1 tin chick peas (400g)
3tbsp tahini 
Juice from a large lemon
4tbsp olive oil
2 garlic cloves minced 
salt to taste
1/2 tsp cumin 
A vac packed portion of beetroot

What to do
1. Put the lemon juice and tahini in processor and pulse for around 1 min
2. Add the drained chick peas and mix till minced
3. Add the garlic and cumin. Add the olive oil a little at a time until incorporated. 
4. The hummus is now done. To make it beetroot cube up the beetroot and add to the hummus, mixing until all incorporated. 

Store in airtight containers in the fridge for up to a couple of days.  

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