Beetroot Hummus and Avocado Hummus

Beetroot Hummus

600 g fresh beetroot (trimmed and peeled)

Thyme

Olive oil

Pinch of salt & black pepper

400 g chickpeas, drained & rinsed

3 tablespoons tahini

2 tablespoons fresh lemon juice

4 tablespoon olive oil

2 small cloves garlic, chopped

2 teaspoons ground cumin

Pinch of salt and pepper

Sesame seeds and fresh dill to garnish (optional)

 

1. Cut beetroot into halves or quarters if large.
2. Preheat oven to 200°C and line baking tray with baking paper.
3. Lay beets on baking tray and drizzle with olive oil. Sprinkle with fresh or dried thyme leaves and season with salt and pepper.

4. Roast until tender (approximately 40 minutes).
5. Leave beetroots to cool.
6. Roughly chop beetroot, add garlic and place half of it along with half of the chickpeas

in a food processor. Blend until finely chopped.

7. Add remaining beetroot (keep some to garnish) and chickpeas, blend again to a paste.
8. Add olive oil, lemon juice, cumin, salt and pepper and blend to a smooth paste.
9. Taste and adjust the seasoning if required.
10. Serve topped with finely chopped beetroot, sesame seeds, a drizzle of olive oil and a sprig of fresh dill, if using

 

 

Nutrient Qty per 100g

Energy (kJ) 613.46

Protein (g) 4.17

Fat, Total (g) 8.75

Fat, Saturated (g) 1.22

Carbohydrate (g) 10.46

Sugars (g) 5.23

Sodium (mg) 141.76

 

Avocado Hummus

200 g chickpeas (drained & rinsed)

1 avocado (large)

Fresh coriander (large handful)

1 garlic clove

3 tablespoon tahini

1/2 teaspoon ground cumin

Juice of a lemon

Olive oil

Pinch salt and pepper

 

1. Put all ingredients into a food processor.

2. Blend until smooth.

3. Add extra oil if necessary to achieve the desired consistency.

 

 

Nutrient Qty per 100g

Energy (kJ) 873.17

Protein (g) 5.74

Fat, Total (g) 16.34

Fat, Saturated (g) 2.88

Carbohydrate (g) 7.53

Sugars (g) 0.78

Sodium (mg) 147.98