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.