Beetroot hummus

Lusciously pink and packed with energy.
 

Recipe from: 29 April 2010
Preparation time: 15 mins
Cooking time: 12 mins
 
 

Ingredients

 
  • 2
    tins of chickpeas - drained and washed under cold water
  • 2
    cloves
    garlic - roughly chopped
  • 1
    Tbs
    tahini
  • zest and juice of a lemon
  • olive oil
  • 2
    cooked and peeled beetroots
  • salt/pepper
Servings: Change Serving
 
 

Method

 
Place all the ingredients, except the olive oil in a processor and blitz until you have a thick paste.

While the machine is running, drizzle about 100ml of olive oil into the hummus until you have a desired consistency.

Can be served with warm toasted ciabatta, thin slices of apple and crumbed feta cheese.

For more of My Easy Cooking's decadent recipes click here...
 

Read more on: waterless cookware
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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