Hummus! We get through tons of the stuff. It is one way in which I do fulfill the vegan stereotype! Tasty and versatile, we have it in sandwiches, wraps, on crackers, or use it as a dip for pretty much anything (or even just eat it by the spoonful…) We buy hummus a lot because it is easy but as I move more away from processed foods I have started making my own more and more often.
Now, let me tell you that I have never had a shop-bought hummus that tastes better than the homemade stuff. I like my hummus thick and creamy and the shops try to save money by cutting out more of the good ingredients and replacing them with water! Also, the shop-bought stuff always has preservatives in it which obviously my homemade hummus doesn’t.
I love experimenting with hummus, trying different flavours. The possibilities are endless! This beauty is just my normal hummus recipe with some roasted beetroot. The colour came out an almost unnatural pink but of course it is all totally natural. The beetroot added a subtle earthy flavour. It was delicious, the whole family approved, and it was gone in one sitting!
I hope you enjoy!
Vegan, dairy free, gluten free, and delicious. A beautiful variation on traditional hummus.
- 3 small beetroots, peeled & roasted
- 1 can chickpeas, drained
- 3 tbs tahini
- 1 clove garlic
- 2 tbs extra virgin olive oil
- 1 lemon, juice of
- salt & pepper to taste
Throw all ingredients in a food processor/blender and blend until smooth.