Beetroot Hummus

Sometimes, you’ve just gotta do something that inspires you, and for me, that thing is cooking.

Inspired purely by a bunch of beetroot I saw last night while grocery shopping, I thought I would make my own version of beetroot hummus to snack on while I study today. And this is how I did it.


2 whole beetroot

1 cup/1 can cooked (and thoroughly rinsed) chickpeas

2 Tbl extra virgin olive oil

1 Tbl tahini

3 spring onions, chopped into 3cm sticks

2 cloves garlic, peeled

Small bunch of parsley, roughly chopped

1 tsp cumin

1 tsp honey

Juice of 1 lemon

Salt & pepper to taste

1. Peel two whole beetroots and chop into large cubes. Place in a small saucepan and cover with water. Simmer for 20 minutes or until tender (test with a fork).

2. Blend  chickpeas with 1 Tbl extra virgin olive oil and tahini. This step can be tricky with a blender, so stop whenever it gets stuck and mix it up a bit. Blend until mostly broken down, but it’s ok if it’s still a bit chunky. Remove this from the blender.

3. Blend spring onions, garlic, parsley, 1 Tbl extra virgin olive oil, the cooked beetroot (including the water it was boiled in), honey and cumin.

4. Add the chickpea mixture and blend again. Again, this might get stuck, so stop and help it out by mixing it. Squeeze in the lemon juice and taste. Add S&P if needed.

I found this made 3 batches, so I kept one for today and froze the other 2 for another time.

Serve with vegie sticks.



Pumpernickel Toast w Mackerel and Avocado

This extremely easy breakfast is chock-full of good oils, antioxidants and minerals for brain, heart, skin and hair health, as well as fibre and protein for sustained energy for the morning. I use mackerel for several reasons; it tastes less fishy than other types of tinned fish, so it’s easier to eat if the fishy taste and smell usually turns you off  (and unlike sardines, you can’t see fish spines – eww!); it’s a smaller fish, so there is much less mercury for the amount of omega-3 you are eating, so you can eat it every day if you like, and; of course, it is a great source of omega-3, in particular, DHA, the fish oil that is most important for brain and nervous system health.

All of these ingredients are available at the supermarket, although I did use organic rocket, supermarket variety is fine.


1x tin of mackerel

2x slices of pumpernickel bread (I got mine from Coles)

1/2 x avocado

rocket leaves

extra virgin olive oil


Toast your bread, then spread on chunks of soft avocado. Drain your mackeral, chop into small chunks and pour onto the toast. Rinse the rocket leaves and place on top. Drizzle with olive oil and crack over some pepper to taste.

See – easy! So have a go, and let me know what you think.